Braised brisket and oyster pie with Kilpatrick Oysters and Isle of Mull Cheddar by Michael Leathley, Head Chef at The Pierhouse Hotel & Seafood Restaurant, Port Appin, Argyll

“Back in the Victorian times, oysters were originally used in pies as a meat substitute due to them being considered the food for the poor as they were plentiful and affordable. However, these days are a luxurious treat and add a rich saltiness to this pie. This alongside the smokie Kilpatrick oysters makes this pie a celebratory centrepiece. Our oysters come from a wonderful producer called Judith on the banks of Loch Creran. Judith’s oysters are some of the best I’ve ever tasted, and I can’t celebrate her amazing work enough.

“At The Pierhouse, we use triple A-grade Longhorn beef from Speyside. The iconic long horned cattle are grass-fed giving the meat a wonderful gamey flavour. The brisket cut has a spectacular marbling throughout promoting a rich and deep flavour and a muscle structure that makes it perfect for long and slow cooking.” – Michael Leathley

The Pierhouse Hotel & Seafood Restaurant is tucked away on the shores of Loch Linnhe, with breath-taking views to the islands of Lismore and Mull. This small hotel and renowned Scottish seafood restaurant is one of Argyll’s most idyllic and romantic destinations.

Food and drink are an integral part of the philosophy and experience at The Pierhouse, with menus showcasing local produce and giving a real sense of place. Dishes include the freshest langoustines and mussels harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran.

Treat yourself, friends or family with a Pierhouse Hotel gift voucher. With a choice of monetary amounts, The Pierhouse Hotel’s gift vouchers can be used for hotel accommodation and food and drink in the restaurant and bar. Order your gift vouchers online and pay via the hotel’s secure payment provider. Postal vouchers are presented in an attractive wallet in a colour of your choice with coordinating voucher enclosed and can be personalised with your own message.

Keep up to date with The Pierhouse Hotel & Seafood Restaurant by following on Facebook, @pierhousehotel on Twitter and @thepierhousehotel on Instagram.

For bookings and reservations, call 01631 730302 or visit and

Serves 6


For the shortcrust pastry:

450g plain flour

100g butter

100g lard

Large pinch of salt

1 egg, whisked for the glaze

For the braised brisket:

2kg brisket, diced into large chunks

800g shallots, peeled and halved

100g celery, 1cm diced

2 large carrots, 1cm diced

1 garlic clove, crushed

1 tbs tomato puree

1 bay leaf

1 bottle red wine, montepulciano or tempranillo preferable

4 oysters

For the Kilpatrick oysters:

200g smoked bacon, finely chopped

10g butter

100g shallots, finely diced

5ml Worcestershire Sauce

A good dash of Tabasco

5ml tomato ketchup

1 lime, juice only

50g flat leaf parsley, chopped

100g Isle of Mull cheddar, grated

4 oysters


1. Preheat the oven to 130°C

2. Brown the brisket in a heavy-bottomed casserole dish. Add the shallots, celery and carrots and continue to cook until they begin to colour. Add the tomato puree and bay leaf. Cook-out the puree, then de-glaze the casserole dish with the wine. Cover with a lid and place in the preheated oven for five to six hours.

3. For the pastry, rub the flour into the butter and lard until it resembles breadcrumbs. Then slowly add cold water until the mix forms a ball. Flatten the ball into a disk and wrap in clingfilm. Leave to rest for one hour before rolling.

4. For the Kilpatrick oysters, fry the bacon and shallots in the butter until crisp. Remove from the heat and add in the rest of the ingredients, minus the oysters and cheddar. Shuck the four oysters and leave the meat in the concave half of the shell. Top with the Kilpatrick mix and a sprinkling of cheddar.

5. After five or six hours, check on your brisket. Once tender, strain off the cooking liquid into a separate pan and reduce until it forms a rich gravy, then mix through the stew and leave to cool.

6. Preheat the oven to 180°C.

7. Fill a pie dish with the chilled brisket mix and add the meat from the four additional oysters on top. Roll out the party to ½ cm thickness and cover the pie dish. Cut a steam hole in the centre of the lid and glaze with the beaten egg.

8. Place the pie in the oven for 20 minutes. After 20 minutes, carefully place the Kilpatrick oysters on top of the pastry and cook for a further five to ten minutes until the oysters are cooked, cheddar is melted, and pie filling is piping hot.