Discover The Secret Of A Truly Delicious Steak Pie

Forget your lump of coal or waiting to be first-footed by a dark-haired visitor, there’s something far more tasteful in the way of tradition, certainly in Scotland, and that’s serving up steak pie to herald the New Year.

In my house, New Year would be a sorry affair without this dish gracing the table and I was recently lucky enough to sample a steak pie created by chefs from the Monachyle Mhor Hotel, using Lidl products.

The pie was a sensation . . . so much so, the dinner guests were all clamouring for the recipe. Was it too much to hope that this would be shared? Something so tasty had to be a secret recipe, surely? So, I couldn’t quite believe it when I asked if I could share the recipe with “Friend” readers and here it is, right here, along with a few words about the tradition of serving up steak pie.

Tradition Goes Back Many Years

The Scots steak pie has been enjoyed as the traditional New Year’s dinner dish throughout the country, for over 400 years. The perfect hearty feast for the whole family to celebrate the beginning of a new year, Lidl partnered with celebrated Perthshire chef from The Mhor Collection, Tom Lewis, to create a special recipe that can be prepared in advance.

Soaking the steak pieces in Lidl’s craft beer, Bright Lights American IPA, brings out a rich flavour, and combined with delicious root vegetables and flaky pastry, this recipe is sure to be a hit around the dining table.

Tom Lewis, owner and chef at Monachyle Mhor Hotel, said: “Everyone loves a steak pie – who can say no to tender meat, crisp pastry and a good gravy? This traditional New Year’s Day recipe is perfect for the whole family to enjoy following Hogmanay celebrations the night before. For the best results, make your pie mix a couple of days before to let the flavours absorb, then add your pastry on the day and pop in the oven.”

Tom Lewis

Tom Lewis Steak Pie Recipe

(also suitable to be served on any day of the year!)

Serves 5


• 1kg Strathvale Farm Scotch Beef Lean Diced Steak (1kg pack for £6.39)
• One bottle of Heatherwood Bright Lights American IPA (£1.25 per bottle)
• 4 sticks celery, diced 5mm
• 2 large carrots, diced 5mm
• 1 leek, diced 5mm
• 1 large onion, diced 5mm
• 3 cloves of garlic sliced
• Meat stock
• Few sprigs of thyme
• 2 bay leaves
• 2 tbsp seasoned flour
• Good pinch of cumin and coriander
• Puff pastry block (340g for 59p)

Pie Mix

Ideally make the filling a couple of days ahead

  • Put diced beef into bowl and give it a light coating of seasoned flour
  • In a hot pan seal and colour the beef
  • Take the beef out and put in a dish. Add all diced vegetables and sliced garlic to the hot pan. Add a good glug of olive oil and a tablespoon of butter. Turn the heat down and sweat vegetables off
  • Add a good pinch of cumin, coriander, thyme and the bay leaves, then add the meat back to the pan.
  • Add equal parts beer and meat stock – enough liquid that all meat and vegetables are covered
  • Put a lid on the pan, reduce the heat down, and simmer until meat is tender (roughly 1 hour 40 minutes)
  • Alternatively, pop in a covered oven dish at 160C, and simmer for 1 hour 40 minutes
  • If the gravy is still feeling a little thin, drain into a pan and reduce
  • If need be, can thicken slightly with a mixture of soft butter and flour. Add a little at a time and whisk through
  • Let mix cool, cover, and put in fridge for a couple of days

Assembly and Cooking

  • Wash pie dish with a beaten egg
  • Pop mix into a pie dish and bring to room temperature
  • Take out your pastry and score very lightly
  • Place across the pie dish, crimp, and egg wash the top
  • Bake in a medium to hot oven (210C) till pastry crisp and heated right though
  • Serve hot with vegetables and tatties for the perfect family feast

If you’re looking for more tasty recipe ideas there’s always a great selection to be found each week in “The People’s Friend”.



Yvonne McKenzie

Yvonne works on the Features team and admits to being nosy, so loves looking after the Between Friends letters and finding out all about our lovely readers. She also looks after our health copy and enjoys writing about inspiring people that help make the articles in the magazine so interesting.