The Beer Boutique


500g beef mince

1 bottle of Harviestoun’s Old Engine Oil

1 large red onion, fine diced

2 large carrots, small cubes

5 garlic cloves, finely diced

1 or 2 mature tomatoes, chopped

Approx 7-10 large potatoes

Milk & butter

Fresh Peas

Mushrooms, sliced

2 or 3 Bay leaves

Nutmeg & Cumin seeds

Olive oil (or Groundnut oil for a neutral flavour)

Fresh ground pepper and sea salt for seasoning


The Meat

Put the mince into a bowl with half the bottle of Old Engine Oil, season with salt & pepper, cover and put overnight in the fridge. Remember to cork the bottle and store in the fridge.

Heat some oil in a pan. Start by gently frying the garlic with a small amount of cumin seeds (according to personal taste). They burn quickly so beware!

 As the aroma starts to release add the onions and season generously with salt & pepper. Sauté on a high heat for a few minutes before adding the bay leaves, mushrooms, carrots and tomatoes. Stir thoroughly and gently simmer to allow the onions to caramelize.

After 20 or 30 minutes the onions should be well reduced and sweet. Add the marinated meat and continue to simmer on a low heat. As the gravy reduces, use the rest of the Old Engine Oil. When the meat looks ready introduce the fresh peas, stir and let it rest.


The Mash

Boil the peeled potatoes in salty water with a dash of oil until cooked. Strain the water out then put a generous amount of butter in with the steaming potatoes. Season with salt & pepper and grate some nutmeg in the pot. With a splash of milk, mash the potatoes with a masher.


The Pie

Evenly distribute the meat & gravy in a oven proof container then cover the meat with a voluptuous layer of mashed potato. Creating a textured surface on the top with a little bit of butter renders a delicious crispy layer.

Place your creation into a pre-heated oven until the crispy layer has formed and it is ready to eat. When taking it out of the oven, it is best to let it rest for 15 minutes as the flavours mature.

This simple, rustic classic goes very well with strong, dark Belgian beers such as Abbaye des Rocs or Malheur 12.                           

Written by The Beer Boutique — September 30, 2013

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