Mon – Fri: 9.00am – 5.30pm
Sat: 9am – 5pm
Sun: 10am – 5pm
Prep. Time: 30 minutes.
Cooking Time: Around 2 hours
2lb Diced Steak
3 tbsp butter
4 slices smoked bacon, chopped.
2 white onions, sliced
2 cloves garlic, crushed
2 springs thyme
1 bay leaf
500ml beef stock
400ml The Grace Ale, from Sulwath Brewery
300g Scottish bells puff pastry
6 good splashes of Worcestershire sauce
1 egg, beaten
2 tbsp tomato puree
Bake the pie on a tray which will prevent the mixture making a mess on the bottom of the oven if it spills or boils over.
To freeze the pie, allow the filling to cool completely before topping with the pastry. To defrost place the pie in the fridge overnight, then let it come to room temperature before glazing with beaten egg and baking.
A winner of various awards which include:
Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17
Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow