Steak and Galactic Milk Stout Pie

How to make Steak and Galactic Milk Stout Pie


  • 2 tbs cooking oil
  • 2 lb boneless beef
  • 300ml chicken stock
  • 3 large carrots
  • 1 celery stick
  • 1 large onion
  • 2 handfuls of chestnut mushrooms
  • 3 cloves of garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 Big Drop Galactic Milk Stout
  • Salt and pepper for seasoning
  • Puff pastry (however much you need for your pie dish)


  1. Preheat oven to 160°C
  2. Heat up a large frying pan with oil
  3. Sear the beef until it browns evenly
  4. Add in chopped carrots, celery and onions
  5. Once soft, transfer to a large ovenproof casserole
  6. Add chopped mushrooms, minced garlic, thyme and bay leaves
  7. Pour in enough stock so it just covers the pie ingredients – there should be some left over in case you need to add more
  8. Stir in the stout
  9. Pop in the oven and cook for 2 – 2½ hours until the beef is tender
  10. Have a little taste and add seasoning if needed
  11. Remove the thyme twigs and bay leaves and set aside to cool
  12. After its cooled transfer filling to a pastry-lined pie dish and add just enough sauce to cover. Use the remaining sauce for gravy!
  13. Roll out the puff pastry on a well-floured surface until roughly 5mm thick and 5cm larger than your pie dish
  14. Cut some strips about 1cm wider than the rim of the dish from around the edge
  15. Brush the rim of the pie dish with a beaten egg and fix the strips in place and brush with more egg
  16. Careful now! Place the pastry lid over the filling – trim off excess pastry and brush the top with the beaten egg
  17. Pop in the oven for about 30 mins until puffed up and golden brown
  18. Prep your accompanying veg, reheat the gravy and bam, Sunday night sorted.