A traditional recipe used at Jackson’s Catering of Newcastle, great served hot or cold at buffets throughout the North East, Steak and Newcastle Ale Pie….. 1 1/4 pounds of Northumberland steak – cut into large cubes 2 short sprigs of fresh rosemary 3 sprigs of fresh marjoram 1/3 – 1/2 pint of Newcastle dark ale olive oil fresh ground black pepper flour (approx 4 tbsp) 2 carrots – chopped 1 leek – chopped 1 medium sized onion – diced 1-2 cup beef broth Puff Pastry (1 sheet) – thawed Step One – Night Before

  • Put Northumberland steak into medium sized bowl with lid (I actually used a tupperware dish). Add rosemary and marjoram (I ripped them with my hands) and mix with meat.
  • Add Newcastle Brown Ale, a splash (I eyeballed it) of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two – Make the Pie

  • Preheat oven to 375F
  • Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
  • In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
  • Place beef in pan and brown on all sides.
  • When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
  • Simmer on medium-low for 10 minutes.
  • Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
  • Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
  • Bake for 40-45 minutes.

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