Pie

Steak and Stilton Pie

Preparation time: 15 Minutes

Cooking time: 2 hours 45 minutes

Serves time: 4

This tasty warming pie is packed full of lovely rich flavours of beef and Stilton. This is made using ready-made puff pastry - life is too short to make your own! You can make the beef stew the day before serving to reduce cooking time on the day.

Ingredients

G / ML CUPS / OZ

Ingredients

  • 1 sheet ready-made puff pastry
  • 1 beaten egg, to glaze
  • 3 tablespoons of plain flour, seasoned with salt and pepper
  • 500g (1lb) braising steak (chuck steak or shin of beef), cut into large cubes
  • 2 tablespoons of vegetable oil
  • 2 medium onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 8 button mushrooms
  • 450ml (3/4 pint) of good quality beef stock
  • 1 dessert spoon of Worcestershire sauce
  • 1 teaspoon of sea salt
  • 1 teaspoon of dried mixed herbs
  • 1 bay leaf
  • 100g Stilton cheese crumbled

Ingredients

  • 1 sheet ready-made puff pastry
  • 1 beaten egg, to glaze
  • 3 tablespoons of plain flour, seasoned with salt and pepper
  • 1lb braising steak (chuck steak or shin of beef), cut into large cubes
  • 2 tablespoons of vegetable oil
  • 2 medium onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 8 button mushrooms
  • 15 fl oz of good quality beef stock
  • 1 dessert spoon of Worcestershire sauce
  • 1 teaspoon of sea salt
  • 1 teaspoon of dried mixed herbs
  • 1 bay leaf
  • 3 1/2 oz Stilton cheese crumbled

Method

  1. Preheat the oven to 160°C (150 fan). Coat the beef in the seasoned flour. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
  2. Transfer to a casserole dish. Add the onion and garlic and another tablespoon of the oil to the pan and cook them for around 5 minutes.
  3. Pour in the stock and bring to the boil. Add the seasoning, herbs and Worcestershire sauce. Stir well and then pour over the meat.
  4. Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
  5. Heat the oven to 200°C (180 fan). Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of the pie dish. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, and then put on the lid. Seal the edges well.
  6. Glaze with beaten egg. Place on a baking tray, and bake for 45-50 minutes, until the pastry is golden.