Scottish butchers steak pie and roast tatties recipe

For a traditional Scottish butcher’s steak pie and roast potatoes recipe, you’re in for a treat! Here’s how you can make it:

Ingredients:

For the Steak Pie:

• 500g diced stewing beef (ask your butcher for a good cut)
• 2 large onions, chopped
• 2 carrots, diced
• 2 cloves of garlic, minced
• 2 tablespoons of flour
• 500ml beef stock
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• 1 sheet of puff pastry (store-bought or homemade)

For the Roast Potatoes:

• 1kg potatoes (such as Maris Piper or King Edward)
• 2-3 tablespoons of vegetable oil
• Salt and pepper to taste

Instructions:

For the Steak Pie:

1. Preheat your oven to 180°C (350°F).
2. In a large pan, heat the vegetable oil over medium heat. Add the diced beef and brown it on all sides. Remove the beef from the pan and set it aside.
3. In the same pan, add the chopped onions, diced carrots, and minced garlic. Cook until softened.
4. Sprinkle the flour over the vegetables and stir well to coat.
5. Gradually pour in the beef stock, stirring constantly to avoid lumps.
6. Return the browned beef to the pan. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 1-1.5 hours until the beef is tender and the sauce has thickened. If the sauce becomes too thick, you can add a little more beef stock.
7. Once the filling is ready, transfer it to a pie dish.
8. Roll out the puff pastry sheet and place it over the pie dish, trimming any excess pastry. Use a fork to crimp the edges of the pastry.
9. Cut a few slits in the pastry to allow steam to escape.
10. Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
11. Serve hot with roast potatoes and your favorite vegetables.

For the Roast Potatoes:

1. Preheat your oven to 200°C (400°F).
2. Peel the potatoes and cut them into evenly-sized chunks.
3. Place the potato chunks in a large pot of salted water and bring to a boil. Let them boil for about 5-7 minutes until slightly tender.
4. Drain the potatoes and return them to the pot. Shake the pot vigorously to roughen up the edges of the potatoes.
5. Drizzle the vegetable oil over a baking tray and place it in the preheated oven for a few minutes to heat up the oil.
6. Carefully transfer the roughened potatoes to the hot baking tray. Season with salt and pepper.
7. Roast the potatoes in the preheated oven for 40-45 minutes, turning them halfway through cooking, until they are golden brown and crispy on the outside.
8. Serve hot alongside the steak pie.

Enjoy your delicious Scottish butcher’s steak pie and roast potatoes!