Raising the steak: Nation’s favourite pie a symbol of our generosity

Like in many households across Scotland on January 1, a steak pie will sit at the centre of Gordon Newlands’s family table. He wouldn’t have it any other way.

“I was born in ’68 so I’m old enough to remember going around other houses first footing,” said Gordon, brands development manager at Quality Meat Scotland (QMS).

“You used to go to people’s houses you didn’t even know and get handed a plate of steak pie and a dram if you were old enough. You’re friends for life with anyone after that.”

© Supplied by Quality Meat Scotland

As well as being easy for dishing out to visitors, steak pie has become a New Year staple because of the minimal attention it needs while cooking and its seemingly magical ability to soak up any residual alcohol from the night before.

“I also think it’s a really comforting meal, especially when it is cold outside and you have just walked to visit friends or family; it’s fantastic to know you’ll soon be eating steak pie,” added Gordon.

Thriving tradition

Over at Simon Howie’s two butcher shops in Perth and Auchterarder, customers are proving that the tradition is still alive and thriving.

Richard Megahy, who has been a butcher at Simon Howie for nearly 30 years, said: “Having a butcher shop steak pie at New Year is almost as traditional as having a turkey at Christmas. We sell almost as many steak pies in December as we do for the rest of the year with an average of around 3,000 pies from small to large.”

QMS works across the red meat supply chain in Scotland to improve its efficiency, sustainability, integrity and profitability. Like at Simon Howie, Gordon said its members – from independent butchers to supermarkets – have no problem selling steak pies at this time of year.

© Supplied by Simon Howie

When it comes to deciding whether to buy a ready-made pie from the butchers or whether to make it from scratch, Gordon said the vast majority of QMS’s members are still finding people favour the former. There is a way people can have the best of both worlds though.

“A lot of butchers now sell steak pies with an unfired pastry lid, so you have to score it, egg wash it and then pop it in the oven,” explained Gordon.

“Our research has found people like that because they feel as if they have made at least part of it themselves.”

Richard, on the other hand, loves making his own steak pie and has a go-to recipe he always relies on.

He said: “Making a steak pie is very straightforward. I like doing a beef bourguignon style. I have chunks of beef I marinate in red wine for two days, then I add shallots, thick-cut carrots and mushrooms. I’ll bring that to the boil in a pot, finish it off in the oven for about three hours, then I’ll dish it into a pie. I have followed that recipe for years and it’s a definite winner.”

What to serve with it?

When it comes to serving, the two men differ in their favourite accompaniments. Richard chooses roast potatoes, seasonal veg and, of course, a generous helping of extra gravy, while Gordon’s table will be laden with boiled potatoes, peas and carrots.

“I’m a traditionalist,” added Gordon. “The carrots can’t be overdone though, I hate mushy veg.”

Something the pair do agree on is that steak pie should be enjoyed on New Year’s Day, not on Hogmanay.

Richard said: “I am not really very big on Hogmanay, I don’t mind a little party food and a couple of drinks but then it’s an early night for me. I have a better day on the 1st, a nice family day. With the colder weather, you can never go wrong with a hearty meal of steak pie.”

Gordon feels a steak pie has such a firm spot in the nation’s hearts that it should be held in as high regard as haggis, not only because it is delicious, but for the opportunity it poses Scots as they move into 2025.

“The Scottish are so sociable all-year round, but at this time of year, cooking and eating together is so special,” he said.

“It’s all about family and friends and I think we should be making more of that. I didn’t appreciate that when I was younger and I think people should. I lost my dad a couple of years ago and my mum is 85 now; you need to make the most of the special times while you still have them.

“Life is busy, work is busy, everyone is busy. We have to celebrate the times we have together. This life isn’t a dress rehearsal. Cooking and eating steak pie at New Year with friends and family around you, that is perfect to me.”