SCOTTISH NEW YEARS DAY STEAK PIE

Steak Pie

The steak pie became the national New Year’s dinner dish in Scotland because New Year’s Day was not traditionally taken as a holiday, (Western society has only been celebrating New Year for the past 400 years.) Families were too busy to cook and bought big steak pies from their local butcher instead. It was in 1871 that Scotland declared January 1st as a national holiday and then wasn’t until 1971 that Scotland got January 2 as another bank holiday.

Butcher-bought steak pie remains popular today, I suspect partly because most Scots are too hung-over to think about cooking on New Year’s Day. Hogmanay & New Years Day is about more than seeing in the bells with a dram of whisky and the best New Year street party in the world, the traditional celebrations continue well into the next day. In fact, it’s probably partly due to the over indulgence of alcohol that the ritual Ne’erday dinner continues to be such a vital part of New Year for so many Scots. The Traditional Steak Pie is round or oval in shape, which symbolises the end of one year with the seamless beginning of the next.

I do like to make my own steak pie and this recipe dates back to my Grannies and Aunties recipes. They key to a good steak pie is the meat, good quality Scottish Beef is key and it’s important to slow cook until it falls apart. I always make the night before too, this allows the gravy/juices to soak into the meat for an amazing flavour.


Serves 2-3

500g Braising or Stewing Steak (rump steak is also good)

1 Large Onion, Chopped

1 Carrot, Peeled & Sliced

400ml Beef Stock

1-2 Tbsp Beef Gravy Granules

2 Tbsp Olive Oil

Salt & Black Pepper

2 Tbsp Cornflour

1 egg beaten for wash

1 Ready to Roll Puff Pastry

  1. Heat 1 Tbsp oil in a large pan on medium to high heat. Pat dry the meat and coat with the cornflour and season. Brown the meat in the pan, remove with a slotted spoon.
  2. Add 1 Tbsp oil to the pan and add in the onions, cook for a few minutes to soften and brown. Add back to the pan the meat and the carrots along with the beef stock, bring to the boil and reduce to a gentle simmer (very low heat), cover with a lid and slow cook for about 2 hours.
  3. With a slotted spoon carefully remove the meat & vegetables and decant into an oven proof pie dish, with the gravy still in the pan add the gravy granules and mix through on medium heat to thicken up the gravy slightly. (You don’t want it too thick as it will thicken overnight) Pour the gravy over the meat in the oven dish, allow to cool, cover with foil and refrigerate overnight.
  4. When ready to bake, roll your pastry out and using a pastry brush, brush egg wash around the edge of your pie dish, take the pastry and lay over the dish, pressing the edges to seal. Trim any excess pastry. (which you could use for a wee design) Using a knife, make a small hole in the middle to allow the steam to escape. Brush the pastry with the remaining egg wash and bake in a pre heated oven at 200 deg C for about 25-30 minutes or until the pastry is golden brown and cooked.
  5. Serve with your choice of sides. My favourite is Roast Potatoes for New Years Day (perfect Roasties recipe here:-https://theweecaledoniancook.com/2020/12/09/the-best-crispy-roast-potatoes/) and selection of Vegetables. Or any other day we have Mash Potatoes.


Keema Pie

Keema Pie

Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.

Serves 2

For the Filling:-

300g Scottish Beef Mince

1 Red onion, diced

1 Red pepper, diced

1 Carrot, diced

1 tsp dried ginger granules (or 1cm fresh ginger, grated)

1 tsp garlic granules (or 1 clove, chopped)

2 tbsp Curry Powder

2 tbsp tomato puree

250ml Beef Stock

80g frozen peas

Salt & pepper to taste

For the Topping:-

1 large Maris Piper potato, peeled and diced

2 medium Sweet Potatoes, peeled and diced

1/4 tsp Turmeric

  1. Preheat oven to 180 deg fan
  2. Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
  3. Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
  4. Once potatoes are cooked, drain and mash with the turmeric and season.
  5. Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)

Maw Broon’s Burgers

This just reminds me of Home. I love this Cookbook for everything traditionally Scottish (sometimes with a wee twist). Maw Broon is the indomitable matriarch of the Broons family and the original domestic goddess. In between cooking, cleaning, and setting the world tae rights over a braw cup of tea, she has also found time tae become the bestselling author of many Cookbooks.

The Broons is a comic strip in Scots published in the weekly Scottish newspaper The Sunday Post. It features the Brown family, who live in a tenement flat at 10 Glebe Street in the fictional Scottish town of Auchentogle or Auchenshoogle. Its something I grew up with, every year we would get the annual for Christmas and laugh loudly. The Broons started in 1936 and the annuals go back to 1939.

Makes 4 Large Burgers

500g Scottish Beef Mince

Handful of Breadcrumbs

1 Red Onion – chopped and fried

1 large egg

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp cumin

1 tbsp tomato sauce

a dash worcestershire sauce

1/2 tsp salt

1/2 tsp dry mustard powder

Method:-

  1. Firstly, heat a little oil in a pan a fry the onion until cooked, allow to cool.
  2. Put all the ingredients into a bowl, add the onion and combine together with hands.
  3. Cut into 4 sections or 6 if you prefer thinner burgers and shape into your burgers. Mine where about 1″ thick and approx 31/2″ diameter. Place on a tray a refrigerate for about 30 minutes. (helps it keep together when cooking)
  4. Heat a little spray oil in a griddle pan and cook burgers for about 10-15 minutes, depending on how thick they are.
  5. Serve on a good Scottish Morning Roll & garnish as you like. Mine is always melted cheese. I think that putting lettuce and tomato on a burger, its just wrong!…lol!


Lasagne

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I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.

 

Makes 4 portions

400g Scottish Mince

1 Carrot, chopped

1 Onion, chopped

1 Red Pepper, chopped

2 tbsp Tomato Paste

1 400g tin chopped tomatoes

2 Oxo cubes

1 tbsp Worcestershire Sauce

1 tbsp Mixed Italian Herbs

2 tsp Dried Garlic Granules

For the White Sauce

350g Natural Yoghurt Fat Free

1/2 tsp Mustard

120g Low Fat Cheddar

2 eggs

Lasagne Sheets – I made my own but you can buy ready made

 

  1. Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
  2. Add the mince and brown.
  3. Add the Italian herbs and Worcestershire sauce and stir through
  4. Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
  5. Put lid on and simmer for 30 minutes
  6. Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
  7. To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)                      20191124_162224
  8. Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
  9. I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.

Yummy!

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Mince Beef Rogan Josh

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I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.

 

Serves 2

2 tbsp olive oil

2 tsp ground cardamom

2 tsp ground cumin

1 tsp salt

1 onion, sliced thinly

1 tsp garlic granules

1 tsp turmeric

1 tsp gram masala

1 400g can chopped tomatoes

1 tbsp grated fresh ginger

2-3 chillies chopped or 1 tsp chilli flakes

250g scottish beef mince

225g can of chickpeas

Small handful of Fresh coriander to serve.

 

  1. Heat the oil in a large fry pan
  2. Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
  3. Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.                                                                          20190713_172151
  4. Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.                                                                                                  20190713_172746
  5. Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
  6. Season with the fresh coriander and serve.

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Healthier option Sloppy Joes

Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.

 

Serves 2-4

1 onion finely chopped

2 garlic cloves finely chopped

1 green pepper, finely chopped

400g 5% fat scotch minced beef

1 tsp mustard powder

3 tbsp worcestershire sauce

3 tbsp tomato puree

1 tbsp red wine vinegar

120ml water

sea salt & rainbow pepper

1 red pepper cut lengthways

1 yellow pepper cut lengthways

40g reduced fat cheddar cheese

 

  1. Preheat oven to 200 deg.
  2. Spray a fry pan with a little oil and heat to medium heat.
  3. Add the onion, garlic & green pepper and cook until softened, about 5 minutes
  4. Add in the minced beef, turn up heat slightly and cook mince until browned            20190601_174356
  5. Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper                                                                                                    20190601_175209
  6. Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
  7. Serve. Yummy!

 


Meatball & Chorizo Spicy Pasta

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This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!

We served this with a glass of Chardonnay and it went perfectly well.

 

Serves 2

6-8 Beef Meatballs (sliced in half)

150g pasta (I used wholewheat Fusilli)

200g tin tomatoes

75g chopped chorizo (good quality, we love Picante)

1 red onion (chopped)

1 red pepper (chopped)

1 carrot (chopped)

1 garlic clove (crushed)

1 tsp dried thyme

1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)

1 chopped chilli or 1 tsp dried chillies

1 tbsp tomato paste

1/2 tsp sugar

Salt & Pepper to season

Parmesan to garnish

 

  1. First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
  2. Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.              20190309_161229
  3.  Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.                                                                                             20190309_162319
  4. Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
  5. Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.                                                        20190309_163146
  6. Serve with some grated parmesan and chopped basil. Yummy!

 

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Scottish Square Sausage

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I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots.  The most popular way to eat it is in a good Scottish morning roll:-                                                                           20180916_144243

In the past, Scottish ­emigrants have taken Lorne ­sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both ­bearing an uncanny resemblance to the original.

Here is the recipe below which I tried from Maw Broons Cookbook:-

Makes 15 sausages:-

500g at least 20% Fat Scottish Beef Mince

500g at least 20% Fat Pork Mince

1 egg – whisked

100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)

1 tsp salt

1 tsp nutmeg

1 tsp white pepper (make sure its a level tsp)

1 tsp dried coriander seed

 

  1. First mix together the pork & beef mince in a bowl, then add the egg and bind together.
  2. Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
  3. Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
  4. Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!                                       20180916_153707

 

TWICE BAKED BREAD

Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.

 


Stir Fry Spicy Beef Noodles

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Delicious quick Friday night dish, or any night for that matter. I do love a good stir fry. Good thing with this dish, is that you could add any type of spice and it would work.

 

Serves 2

400g good quality beef – cut into strips

2 tbsp balsamic vinegar

2 tbsp soy sauce

2 tbsp Worcestershire sauce

3/4 spring onions, chopped

1 bag a pre mixed stir fry vegetables

1 bag a fresh egg noodles

2 tsp dried chillies

 

  1. Marinade the beef strips in the vinegar, soy sauce & worcestershire sauce for about 1/2 hour.
  2. Heat a tsp oil in a pan, add the beef and brown all over then add in the chillies
  3. Add in the noodles and cook for a few minutes adding in the remaining sauce mix.
  4. Then add in the stir fry vegetables, along with the spring onions, cook through for about 5 minutes. Serve. Yummy!

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Shetland Saucermeat

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Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.

I decided to go for the traditional Lorne sausage (square sausage).

Makes about 4 sausages

400g Saucermeat

1 tsp salt

2 tsp spice mix

 

For the Spice Mix

1 tsp black peppercorns

1 tsp white peppercorns

1 tsp whole allspice

1 tsp whole mace

1 tsp cinnamon

pinch of whole cloves

 

  1. Mix the dry spice together and then add to the saucermeat, blending well.
  2. Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
  3. I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
  4. Serve on a scottish butter morning roll. Yum!