About this recipe:We eat this steak pie every Hogmanay night and New Year's Day. The meat is so tender it just falls apart and the gravy is beautifully rich, the trick is in the slow cooking. We always need to plan to make enough for seconds when we have guests round for dinner! If you don't have the time to cook it for so long and leave overnight you can easily make the recipe in one go in an hour and a half
Cut rump steaks into cubes and season with salt and pepper.
Heat olive oil in pan to high and quickly brown the steak cubes in batches, placing in pie dish once browned.
Chop onion into pieces and mix with steak in the pie dish.
Add the wine to the pot you browned the steak in and reduce by half, scraping all the steak bits and juices from the bottom of the pot. Add beef stock to the wine, mix and heat through
Add the stock and wine to the beef in the pie dish, cover tightly with foil and place in the oven for 2 hours, checking and stirring occasionally.
Allow to cool, then refrigerate overnight to let the meat soak in the juices from the gravy.
The next morning heat oven to 200 C / Gas 6. Remove foil from pie dish and place in oven for 30 minutes. Add more stock if gravy is too thick or cornflour mixed first with cold water if it's not thick enough for you.
Roll out puff pastry and cover pie dish, brush with egg yolk.
Return to oven and cook for a further 20 minutes or until pastry is as brown as you like it.
Serve with green beans or soaked marrowfat peas and mashed potatoes.
My mam always made a huge steak pie on new years eve and it was eaten straight after 12o/c that was when I was a wee laddy in the middle 50s. As Im now nearing sixty and mam has long gone and seeing your recipe I might just make myself a big steak pie with a ruff puff topping, thanks for reminding me. - 21 Jan 2013