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Classic Steak Pie recipe & Cook with me!  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Classic #Steak #Pie #recipe #amp #Cook | how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Classic Steak Pie recipe & Cook with me!

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Hey guys, we’re having steak pie for tea tonight, so I thought I’d pop on and show you what I’m doing 🙂 I’ve listed the ingredients below in case you want to give it a go….Meals of the week will be up in the next hour or so. Thanks for stopping by….take care x

Shopping list:

200g Frozen butter
1 Pint of beef stock
320g Plain/all purpose flour (plus extra for dusting & thickening)
500g Diced casserolle steak
8-10 Tablespoons iced water
1 Large onion roughly sliced
1 Beaten egg
1 Tablespoon lemon juice
Olive oil for frying
Salt & Pepper to taste


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Classic Steak Pie recipe & Cook with me!



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Classic Steak Pie recipe & Cook with me!


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Classic Steak Pie recipe & Cook with me!

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Classic Steak Pie recipe & Cook with me!


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Classic Steak Pie recipe & Cook with me!

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,




  1. Graham Usher says:

    So what if you haven’t got a slow cooker??

  2. Angie Tyndall says:

    ❤ the accent and this recipe.

  3. kalodner666 says:

    Is that Goat Fell in the background?

  4. Jenni Barley says:

    I really think that yours is the best channel for teaching us how to cook! The recipes are simple, well explained and economical which is what I need now. (My daughter started a GoFundMe for me) Thank you so much for these recipes. God Bless!

  5. davfew says:

    I’d sign up to hear you read Hansard!

  6. Ole Larsen says:

    Enough for three persons? What do you have else? I made a pie with green beans from the garden. And I took diced butter and flour and stired it with a hand mixer. And then it was a bit difficult to get it into the dish, but I maneget. This video taught me something about rolling short paste.

  7. Lorrie Shigley says:

    I love your accent and lovely recipes ❣️. Sending you love from Boulder, Colorado USA. (McFatridge is my maiden name). I love Scotland!

  8. Rob Aldridge says:

    I made puff pastry ONCE, that will NEVER happen again, it's 'off to shops' anytime I need puff pastry,I make my own regular crusts..

  9. David Roberts says:

    Hi what's for tea congratulations on your success love watching your youtube channel absolutely amazing congratulations to you have a wonderful day love from paul Roberts

  10. Jackie Blakemore says:

    You are a very good ‘home cooking ‘ chef.
    I see others on here who haven’t got the faintest idea of the concept of making ‘good’ pastry.
    Basically, it’s the opposite of bread making.
    That’s a good rule of thumb.
    Everything cold, as little touch as possible,, and not at all wet.
    You’ve nailed it!!
    Well done!!!
    Looks gorgeous xxx

  11. Chronic Stitcher says:

    With every video, it just gets better and better. why has Youtube waited so long to through this gem of a channel into my recommended!

  12. Penny Foulkes says:

    Yum yum xx

  13. Liz Hannah says:

    Where I live, the steak pies are made with Shortcrust pastry. SHORTCRUST PASTRY!!! Ye canny beat a Scottish steak pie. PUFF PASTRY 👍. Now that's MAGIC. You're a 💎 Cheryl x

  14. Ricebread343 says:


  15. Marie Keehl says:

    WOW, The bakery (Ackroyds in the USA). Made a steak and kidney pie. Thank you, thank you, 💗

  16. Scott Graham says:

    omg adopt me pleas haha i love your food

  17. Sylvia Hall says:

    My mum always used top and bottom pasties when I was growing up in the 50 -and 60s

  18. DustyRusty81 says:

    @16:06 I've never seen gravy this thick OMG Yumm! ♥

  19. philip streechon says:

    what time is dinner

  20. Benjamin McCann says:

    Is that the HIM logo on your forearm? Absolute throwback! Amazing cooking channel and a cool tattoo to boot.

  21. fennec13 says:

    Looks like an amazing recipe – I'd almost like to put some potato and carrot in the mix for a hearty (even more) stew filling.

    Love your vids. I could listen to you talk all day.

  22. Geoffrey Wallace says:

    Very nice looking pie!

  23. Rhiannon Jones says:

    Just found your Chanel and your bril. Love your Tattoo

  24. Susan Kelly says:

    Terrific! I always do a top and bottom crust!

  25. jazzy j says:

    I live in America and, I love this channel. I am making this for my family this weekend. It looks really tasty.

  26. sapphire22011 says:

    My slow cooker really handy because of the insert it's safe to put on all hobs, so I don't have2 dirty another pan. Just put the insert on the heat, fry the meat, etc – then allow it to cool enough to handle and then place it into the machine, add other ingredients and off we go. This pie looks yummy..
    ..have the other half requesting it for 2moros dinner!!! 🥮

  27. Ian Chappell says:

    Brilliant!!.. Traditional always is the way to go..Thank you…

  28. John Brooks says:

    I find the easiest way to coat meat with flour in to place in a plastic bag, tie off the top and shake it all about. No mess and super fast.

  29. lynette perry says:


  30. tom080955 says:

    My mom n dad use to make these every Sunday….delicious

  31. Shari Newman says:

    What's casserole steak?

  32. Magic Smoke FPV says:

    Meat pies are awesome! There is a place on my way to work that sells them, and I am always late for work waiting for them to open haha!

  33. Jockgit says:

    Fried Onions just remind me of the Carnivals, I'm from Glasgow so we only had the Carnivals at Glasgow Green and Kelvin Hall once a year, but you always had that pervasive smell of Onions as you walked around. Love your channel, basic, good, wholesome, home cooking. I will be trying a few out, the Stovies for example look brilliant. Subbed and looking forward to more . Thank you and keep safe x

  34. zam200864 says:

    Great channel…subbed

  35. Pamela Callahan says:

    If it's pie, to me I need a top and bottom crust. I would feel cheated with only one crust.

  36. Wanda Godwin says:

    Can you make meat and potato pie?

  37. Tony Adams says:

    Love your channel. Been living in the States for a while now and this is exactly what I've been missing:)

  38. geraldine maher says:

    She said grate your cheese as she started. Notice as well, she said salt and pepper but added none of it to the show cooker!

  39. Phoebe S says:

    My grandma used lard for frying.

  40. troughsnout says:

    I always put the flour in a plastic freezer bag and then chuck in the meat and shake it up until the flour has covered the meat. It is a lot easier, I find.

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