Crabbie’s Steak Pie

Steak & Crabbies Pie4


Prep: 30 minutes

Cook: One hour

Serves: Four



  • 1.5kg of beef steak, diced into 2cm cubes
  • 1tbs of vegetable oil  
  • 300 ml of Crabbie’s Original Alcoholic Ginger Beer
  • 2 garlic cloves  
  • 2 onions, chopped  
  • 300g of carrots  
  • 5 thyme sprigs  
  • 300 ml of veal stock  
  • 500g of shiitake mushrooms  
  • Pack of puff pastry  
  • Egg yolk   



  • Preheat oven to 190C / Gas mark 5  
  • In a large pan heat the vegetable oil over a high heat
  • Cook the beef for about 20 minutes, until it has started to brown
  • Add the vegetables, cook for another 10 minutes  
  • Add the stock and Crabbie’s Original Alcoholic Ginger Beer
  • Cook out until it is a thick sauce
  • Place all of the meat and sauce into the bottom of a pie dish
  • Roll out the puff pastry to fit the top of the pie dish
  • Use the egg yolk to seal the side of the pastry around the pie
  • Use a fork or scissors to pierce 2 holes in the top of the pie to let steam out during cooking
  • Cook for 40 minutes, or until golden brown