Description

Make Your Own New Year Steak Pie

Nothing says New Year in Scotland quite like a steak pie.

Our Cooper Steak Pie Kit makes it easy to keep the tradition going while still getting the satisfaction of making and serving your own pie at home.

Inside you’ll find a generous 1kg of beef, combining shoulder steak and casserole diced steak, along with 1 litre of rich beef gravy and a ready-rolled puff pastry pie lid.

Everything is supplied separately, so you can slow cook the beef until beautifully tender, add the gravy and finish your pie with the pastry.

It gives you that homemade New Year steak pie experience without all the shopping, weighing and preparation.

Perfect for Hogmanay, New Year’s Day or getting the family together over the New Year weekend.

What’s Included

• 500g Shoulder Steak
• 500g Casserole Diced Steak
• 2 × 500ml Rich Beef Gravy
• 1 × 2lb Ready-Rolled Puff Pastry Pie Lid

Serves approximately 6–8

Product Information

Product: Cooper Steak Pie Kit
Beef: 1kg total
Gravy: 1 litre total
Pastry: 1 × 2lb ready-rolled puff pastry pie lid
Serves: Approximately 6–8
Supplied: Chilled
Beef: Raw
Pastry: Raw
Preparation: Components supplied separately for cooking and assembly at home

Ingredients

Beef

Beef.

Beef Gravy

Water, Beef, Cornflour, Modified Starch (E1422), Salt, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Flavour Enhancer (E621), Colour (E150c), Onion Powder, Spices, Dextrose, SOYA Protein Concentrate, Rusk (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt.

Puff Pastry

WHEAT Flour (with added Calcium Carbonate, Iron, Niacin and Thiamin; WHEAT Gluten), Margarine (Palm Oil, Water, Salt, Emulsifier: E471), Water.

Allergens

WHEAT, SOYA

Please always check the product labels supplied, as ingredients may occasionally change.

How to Make Your Steak Pie

1. Cook the Beef

Place the beef into a suitable casserole dish or heavy-based pan.

Slow cook until the beef is beautifully tender and thoroughly cooked through.

The exact cooking time will depend on the method used, so use tenderness rather than time alone as your guide.

2. Add the Gravy

Once the beef is tender, add the supplied beef gravy and heat everything together until piping hot throughout.

Transfer the steak and gravy mixture to a suitable pie dish.

3. Add the Pastry

Allow the filling to cool sufficiently before adding the pastry.

Place the ready-rolled puff pastry lid over your pie dish, trim if required and press around the edges to seal.

Make a small opening in the centre to allow steam to escape.

For a beautifully golden finish, you can brush the pastry with a little beaten egg before baking.

4. Bake

Bake in a preheated oven until the pastry is risen, crisp and beautifully golden and the filling is thoroughly piping hot.

Ovens and pie dishes vary, so check your pie carefully during cooking rather than relying solely on a fixed cooking time.

Serving Suggestion

Bring the whole pie to the table and serve with creamy mashed potatoes, seasonal vegetables and plenty of extra gravy.

Or keep things simple with chips and peas – sometimes that’s all a good steak pie needs.

However you serve it, it’s made for sharing with family and friends over the New Year.

Storage

Keep all components refrigerated at 0–5°C and consume by the use-by dates shown on the labels.

Keep the raw beef separate from cooked and ready-to-eat foods.

If freezing, follow the individual freezing instructions provided with each component.

Food Safety

The beef and pastry are supplied raw and require cooking before consumption.

Wash hands, utensils and surfaces thoroughly after handling raw meat and keep raw meat separate from cooked and ready-to-eat foods.

Cook the beef thoroughly and ensure the finished pie is piping hot throughout before serving.