Steak and Ale Pie

Serves 4


  • 500g Aberdeenshire Highland Steak
  • 100g butter
  • 6 shallots (diced)
  • 2 cloves garlic (finely chopped)
  • 2 carrots (diced)
  • 2 sprigs of thyme (finely chopped)
  • 1 Bottle Brewdog Jet Black Heart
  • 500ml beef stock
  • Seasoning
  • 1 egg (beaten for glaze)
  • 300g puff pastry


  1. Pre-heat oven to 220C.
  2. In a bowl season the meat and rub with flour.
  3. Heat half of the butter in a pan and add meat. Sear all over until golden brown.
  4. Add vegetables, herbs, ale and stock bring to a simmer then cover with a lid and gently simmer for one hour.
  5. Roll out puff pastry and cut to shape. Place on a tray lined with baking parchment and brush with beaten egg.
  6. Bake for 15 minutes at 220C or until full baked and golden brown.
  7. When the meat is fully cooked and tender season and stir in the remaining butter.
  8. Serve with rosemary potato wedges and seasonal vegetables and puff pastry.

*Recipe courtesy of Stephen, Head Chef at No.10 Bar & Restaurant.

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