Traditional Scottish Ashet Pie Recipe

Heat oven to 200º C.

Cut steak into cubes – ½ inch (1.5cm) approx.

Slice sausages into 1 inch (2.5cm) lengths.

Put steak, sausages, (ox kidney if used), flour, salt and pepper into freezer bag.

Hold the bag closed and shake to coat the steak and sausage.

Put steak and sausage into ashet (deep pie-dish) and pour over enough beef stock to cover.

Cover ashet with aluminium foil and bake in oven for approx.

½ hours or until tender.

Prepare pastry.

Cut several strips of pastry to go round the edge of dish.

Roll out rest so that it is big enough to fit dish.

Take ashet from oven and grease/oil lip of dish.

Put strips of pastry along edge.

Brush with cold water.

Place pastry on top and trim. (If you need to join, wet edges and press gently together).

Replace pie in oven for 15-20 minutes until golden-brown.