Jul 14 2026
Restaurants›Blacklock Shoreditch›Steak And Stout Pie Recipe

Steak And Stout Pie Recipe

Inspired by Blacklock Shoreditch
Time2h
Serves4

Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they're hot.

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Ingredients

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Filling

Pie Crust

Method

Filling Preparation

  1. 1

    Sauté Vegetables

    Dice the onion and carrots, and mince the garlic. In a large pot, add a splash of oil and sauté the onion and carrots over medium heat until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

  2. 2

    Brown the Beef

    Add the beef steak trimmings to the pot. Cook until browned on all sides, which should take about 8-10 minutes.

  3. 3

    Add Liquids and Seasoning

    Pour in the stout beer and beef stock, then add the bay leaves, thyme, salt, and black pepper. Stir well to combine all the ingredients.

  4. 4

    Simmer the Filling

    Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally until the beef is tender.

  5. 5

    Cool the Filling

    Remove the pot from heat and discard the bay leaves. Let the filling cool while you prepare the pie crust.

Pie Crust Preparation

  1. 6

    Make the Dough

    In a mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  2. 7

    Add Liquid

    Stir in the cold water and egg yolk until the dough comes together. If the dough is too dry, add a little more cold water, one tablespoon at a time.

  3. 8

    Chill the Dough

    Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble and Bake

  1. 9

    Preheat Oven

    Preheat your oven to 200°C (400°F).

  2. 10

    Roll Out the Dough

    On a floured surface, roll out two-thirds of the chilled dough to fit a pie dish. Press it into the bottom and sides of the dish.

  3. 11

    Fill the Pie

    Spoon the cooled beef filling into the crust. Roll out the remaining dough and place it over the filling. Seal the edges by crimping with a fork or your fingers.

  4. 12

    Bake the Pie

    Cut a few slits in the top crust to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until golden brown.

  5. 13

    Serve

    Remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

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