This low carb Scottish Steak Pie is based on a traditional Scottish steak pie that I was introduced to after meeting my husband and enjoying Scottish steak pie bought from the butchers to eat on New Years Day with his family, which is a tradition for many Scots.
Rich thick beef gravy and succulent pieces of melt-in-the-mouth beef, there is no better beef pie than a Scottish steak pie. Traditionally it is topped with a puff pastry lid, but to create a low carb Scottish steak pie I have used 2 sheets of filo pastry instead to give that buttery crisp pastry, but with much less carbs than puff pastry. This recipe is packed with beef so it is a great pairing tool for the carbs in the filo pastry and any vegetable accompaniments.
The key to the rich gravy sauce in this recipe is time and gentle cooking. It can be cooked in a slow cooker to give an even richer taste and be more cost effective using cheaper cuts of diced beef.
Heat the olive oil in a deep sided pan on medium heat, add the finely chopped onion and cook until softened
Put the kettle on to boil
Add the diced beef to the pan with the onions, turning the beef pieces and cooking until browned
measure out the boiling water into a jug, add the tomato purée, beef OXO cubes/stock pot, Worcester sauce, white pepper and stir well until dissolved, then pour into the pan with the onions and beef and stir through
Add the bay leaves, increase to a high heat to bring the sauce to a boil, then reduce the heat, *cover and leave to simmer for one hour
*If you would like to use a slow cooker, transfer the beef filling at this point into the slow cooker, add an extra 100ml of boiling water, stir and cook for 3-4 hours on high or 5-6 hours on low
After simmering for one hour, or slow cooking, stir and taste adding salt and black pepper to season to your liking. If the gravy has reduced too much, add some more boiling water and stir through to liquefy the sauce
To make the Steak Pie
Pour the beef filling and gravy into an ovenproof dish, cover the filling with 2 sheets of filo pastry (one at a time) , scrunching slightly to create a crinkled pie top. Brush with melted butter, (you can add some poppy or sesame seeds for extra protein and crunch at this point if you wish) then place the pie in the oven for 10-15 minutes, or until the filo pastry is golden
Serve with vegetables and a couple of small skin on new potatoes, root vegetable mash, or a couple of spoonfuls of buttery, creamy mashed potato, or some of my Sweet Potato Dauphinoise
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.