Aberdeen Beef Pie

Aberdeen beef pie is a comforting Scottish classic filled with slow-simmered beef, aromatic veg and a savoury gravy.

Finished with flaky puff pastry and baked until golden, it is ideal for a warming dinner.

Method

20m1h 40m2h

Heat the oven to 200°C (180°C fan).
Heat olive oil in a heavy pan, brown the beef in batches, then set aside.
In the same pan, cook onion and carrot for 6–8 minutes. Add garlic and cook for 1 minute.
Stir in flour and tomato paste, then cook for 1 minute.
Return beef to the pan, add Worcestershire sauce, thyme and hot beef stock. Season with salt and black pepper.
Cover and simmer gently for 60–75 minutes until the beef is tender and the gravy is rich.
Transfer filling to a buttered pie dish and cool slightly.
Lay puff pastry over the dish, trim edges, seal with a fork and cut a small steam vent in the centre.
Brush with beaten egg and bake for 25–30 minutes until puffed and deeply golden.
Rest for 5 minutes before serving.

Let the filling cool slightly before topping with pastry to keep the layers crisp.

Serve with buttery mash or seasonal greens for a full meal.

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