Steak Pie from A Year in a Scots Kitchen by Catherine Brown
A layer of mushrooms are steamed on top of the meat, removing the need for a pie funnel to hold up the pastry and also keeping the pastry dry and free from sogginess.
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Cooking tools:
- Rolling pin
- Meat tenderizer
- Skillet
- Stove
- Chef's knife
- Cutting board
- Pie dish
- Pie funnel
- Mixing bowl
- Oven
Ingredients
- 250 g (8oz) medium-sized mushrooms (optional)
- bay leaf
- 1 litre (2 pint) pie-dish and pie funnel or cup
- 200 g (6oz) puff pastry
- 1 tablespoon plain flour, seasoned with salt and pepper
- water or stock
- ½ teaspoon ground cloves
- 1 tablespoon parsley, chopped
- 1 tablespoon marjoram, chopped
- 2 tablespoons beef dripping, or oil
- 1 large onion, finely chopped
- 500 g (1lb) rump steak
- 250 g (8oz) ox kidney or beef sausages or both
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