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Scotch Beef & Islander Ale Pie

By Calmac MV Loch Seaforth's chief cook Niall Kirkpatrick

Calmac MV Loch Seaforth's chief cook Niall Kirkpatrick
Serves 4
500g puff pastry
600g diced Scotch beef
½ onion, finely chopped
200ml Islander Ale from the Hebridean Brewing Company in Stornoway
500ml beef stock
6/8 stalks fresh thyme
50g soft flour
1 tablespoon tomato puree
20ml oil
½ tablespoon Worcester sauce

Preheat pan with oil, making sure it is really hot before you add the beef then seal on all sides. Add the onions and cook till they soften, then the Worcester sauce. Add the flour and mix well, cooking for a few minutes and slowly adding the stock while stirring continuously. Add the Islander Ale, thyme and tomato puree, bring to the boil then simmer gently for about 2 hours until the meat is tender. The sauce should be a thin coating consistency.

The pie dish should be 2/3 filled with the meat mixture. Roll out the puff pastry and cut to the size of the pie dish, brush the outer edges, egg wash and place on top of the pie dish making sure the edges are sealed.

Egg wash the top and bake in a warm oven at 180C for 25-30 minutes (cooking time may vary depending on the oven).