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> Steak Pie, traditional Hogmanay fare
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Catriona 
Posted: 02-Dec-2003, 08:18 AM
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1.5 lb rump steak


This post has been edited by Catriona on 28-Jul-2004, 05:53 PM
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Highlander 
Posted: 02-Dec-2003, 03:11 PM
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What the heck is "Gas mark *


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tartangal 
Posted: 02-Dec-2003, 03:34 PM
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It is an oven temperature regulation system used in the UK. I think Catriona has stuck temperature equivalents elsewhere in this forum.
So you too can have mouthwatering steak pie, Highlander. smile.gif


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Catriona 
Posted: 02-Dec-2003, 05:29 PM
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Tartan Gal is right, Highlander. If you look at the top of this forum, I have pinned a couple of conversion charts - UK to US..... I cook on gas, which in the UK is measured in Mark or regulo (and a number) as a temperature gauge....

Anyway, rest assured, the recipe works!
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Shadows 
Posted: 02-Dec-2003, 05:49 PM
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ZodiacHolly

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Cat I have tried this recipe before and it is quite Grand!!

I posted one sort of the same elsewhere in this forum " Steak and Kidney Pie" ; We already had the discussion on how kidneys are an aquired taste. Both dishes are quite good.

Enjoy your Holidays!!!!


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Catriona 
Posted: 02-Dec-2003, 06:17 PM
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Thanks, Shadows....

Our holidays don't start until 24 December, which is still almost a month away - although it has a way of creeping up on you.

I always think St Andrew's Day heralds the start of the festive season.... Soon the Christmas parties start to get underway - the students leave for Christmas vacation - and then Christmas will be upon us - then past - and then we all gear up for Hogmanay.

Great amounts of house cleaning, painting etc.... all a frantic rush to get it done in time for Hogmanay...... I've got the decorators coming in to paint my hallway and staircase (2 storeys of them!) They start next week, and promised to be finished in about 10 days....... Still, I won't be holding my breath.... rolleyes.gif
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Randy 
Posted: 03-Dec-2003, 02:16 PM
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I made this last night and it worked great!! I have am electric stove so I think 450 degrees was alittle high, cause I found myself adding the foil over the pie within the first 20 minutes of cooking. I have a question for you thought Catriona? What kind of Onions do you use?? I do not know what is native to your area, but I am guessing you can get any kind you want.

Thanks for the recipe, chef.gif

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Catriona 
Posted: 03-Dec-2003, 05:54 PM
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Randy
Glad you enjoyed it. Most of our onions are locally grown (by that I mean Ayrshire and the borders.... ) BUT in the supermarkets - most of the onions at the moment are French, Italian and Spanish!
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Shadows 
Posted: 19-Dec-2011, 03:52 PM
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ZodiacHolly

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I am sorry that Cat deleted this recipe, it was quite good!
I think I have it saved some where and when I find it I will re-post it.
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