Steak Pie

serves 4 to 6

Pre-heat the oven to 300°F (150°C).

1 tbsp (15ml) of vegetable oil

Heat the oil in the base of a large, heavy-bottomed pot or Dutch oven; then add the onions and fry for about 3 minutes, or until just soft.

1 large Scottish onion finely chopped (or one fairly small Alberta Onion ground fine)

1 lb (454g) of stewing beef or beef skirt,

cut into bite-sized pieces

3 tbsp (45g) of plain flou

Season the flour with a little salt & black pepper; then coat the pieces of beef in this.

pinch of black pepper

pinch of salt

enough stock to cover the meat

Pour over beef and stir in black pepper

1 Tablespoon black pepper

Bring the mixture to a boil and then cover the pot. Transfer to the oven and cook slowly at 300°F (150°C) for 2 hours. Check the dish after 1 hour and then after a further 30 minutes to ensure that it is not drying out and add more water to the pot if necessary.

8 oz (225g) beef sausages

cut up each beef sausage into three pieces and add them to the casserole. Top-up the liquid level, replace the lid and return it to the oven to cook for a further 60 minutes. Stir the pot after 30 minutes.

Remove the pot from the oven and carefully pour the beef mixture into an oblong pie dish or 8 x 12" (20 x 30cm) casserole dish.

1 lb of puff pastry for the lid

Roll out the pastry into an oblong approx 10 x 14" (25 x 35cm). Cut off a 1" (2.5cm) strip all round and use this to line the edge of the dish with a border of pastry. Then place an inverted egg cup in the middle of the dish (this helps keep the pastry lid up).

Brush the pastry around the edge with a little milk and then cover the meat with the the remaining 8 x 12" (20 x 30cm) sheet of pastry before crimping around the edges with a fork.

Trim the edges neatly and make a couple of slashes in the top to allow steam to escape. Form any left-over pastry into leaf shapes to decorate the top of the pie, if desired.

Place the pie in the oven and bake for about 30 minutes, or until the top is nicely browned and the filling is piping hot.

For the traditional Hogmanay meal, serve with creamy mashed potatoes, puréed swede or rutabaga and additional gravy, if desired.