This winter warmer of a Steak and Stilton Pie is topped with crispy, flakey puff pastry. The perfect comfort food, this beef pie is guaranteed to go down a storm.
Ooooh PIE AND GRAVY SEASON is here! I’ve talked A LOT in my most recent recipes about how this is my favourite time of the year to cook up a storm. Pies, soup and big ol’ Sunday lunches – food that warms the soul, and that you can eat in abundance without guilt, that’s what autumnal cooking is all about, isn’t it? I’m very much about this life!
I’ve got an abundance of pie recipes in the works, but we’re starting with a Great British staple – the beef and stilton pie. There are some pretty fab additions to this too, who doesn’t want half a can of Guinness in their pie? WHO?
For this steak pie recipe you will need:
From the fridge;
- 400 grams of braising steak
- 3 rashers of smoked streaky bacon
- 1 stick of celery
- 200 grams of mushrooms
- A couple of sprigs each of rosemary and thyme
- Two tablespoons of tomato puree
- A can of Guinness (or another stout)
- 200 grams of stilton or other blue cheese
- One roll of ready-made puff pastry (approximately 320g) – or you can make your own.
- One egg
From the pantry;
- Three tablespoons of plain flour
- One beef stock cube or pot
- One tablespoon of olive oil
- One medium-sized onion
- Two cloves of garlic
Beef Pie Q&A
What’s the best cut of beef to use in pie?
Braising Steak is called that for a reason and would be the first thing I reached for on a budget, you’ve just got to make sure you go for a good long braise as suggested in this recipe. Beef shin is also a good option. If you’ve got some leftover roast beef from your Sunday lunch, you can dice that up and use that, that would work a treat.
If you decide to use your left over roast beef – be sure to check my notes on the recipe!
Should I use homemade or shop brought pastry?
It really does depend on you, to be honest. I love shop-bought puff pastry for ease. HOWEVER homemade puff pastry is always superior. If you have time on your hands, then you should go for it. This recipe from Allie at Baking a Moment is as good as any.
Can I make steak pie with no alcohol?
You certainly can!! Just switch out the Guinness in this recipe and substitute for extra beef stock.
Can I make this Steak Pie ahead of time?
You can make this pie ahead of time, absolutely. The filling will keep in the fridge for up to 3 days, or in the freezer for a month. You could store the cooked pie in the fridge for up to three days, allow the pie to cool be refrigerating. Reheat the pie for 20 minutes at 180 Celcius, ensuring the contents are piping hot before serving.
This recipe is super straight forward, but there are a few places where it’s easy to go wrong. Firstly, make sure you toss the beef in plain flour before you start, it looks like an easy step to skip, but this is what is going to thicken your sauce and give you a magnificent gravy! Secondly, make sure you get a decent, fine chop on the onions and celery and let them sweat for at least 10 minutes over low heat, they’re going to add so much flavour!
Talking of adding flavour, perfect my biggest tip of all is SCRAP THE BOTTOM OF THAT PAN. Those crispy bits you’re tempted to fish out – don’t do it, they add sooooooo much flavour! Keep ’em in!
Simmer, simmer, simmer – you really don’t want a chewy, barely edible steak pie. Cover and cook the pie filling for at least 90 minutes, if you’ve got 2 hours to simmer it for, do that. You will end up with a melt in the mouth pie filling.
Finally, hit the puff pastry with an egg wash before popping the pie into the oven. The egg wash will lead to a super golden, beautiful looking pie. That’s what we’re here for right?
Best side dishes for homemade steak pie
Ooooh, the possibilities are ENDLESS with potential sides for steak pie!! Teenage me would go for proper chip shop style chips, with that amazing pie gravy running all over them, yes please, I’ll take it! Obviously, more adult me is all about that creamy mash life – my mash HAS to be a lump-free zone, the lumpy mash is a FAIL.
In terms of extra vegetable content for your plate – I’d go with my honey roast carrots – they’re absolutely perfect for this occasion.
Keep in touch
That’s it – that’s how you make THE BEST Steak Pie!
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Steak and Stilton Pie
- 400 g Braising Steak
- 3 tablespoons Plain Flour
- 2 tablespoon Olive Oil
- 3 rashers Smoked Streaky Bacon diced
- 1 sticks Celery finely chopped
- 1 medium Onion finely chopped
- 2 cloves of Garlic finely chopped
- 200 g Button Mushrooms halved
- 2 sprigs Thyme finely chopped
- 2 springs Rosemary finely chopped
- 200 ml Guinness or other stout
- 300 ml Beef Stock
- 2 tablespoons Tomato Puree
- 200 g Stilton
- 1 320 g roll of Puff Pastry
- 1 Egg
- Heat olive oil over medium heat in a large, lidded saucepan. Toss the beef in flour, so it’s fully coated, add to the pan and brown all over – 5 – 10 minutes. Remove the beef and set aside.
- Add another tablespoon of oil to the pan – then add the finely chopped celery and onion and the diced bacon. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
- Add the halved mushrooms, a large pinch of salt and cook for another 5 minutes.
- Next, add the finely chopped garlic, and chopped rosemary and thyme – cook for a couple of minutes until fragrant.
- Add the beef – followed by the beef stock, Guinness and tomato puree, stir to combine, place a lid on the pan and simmer for 90 minutes, stirring occasionally.
- Remove the filling from the heat and stir in the blue cheese, continue stirring until it has fully melted.
- Pre-heat oven to 180 Celcius
- Transfer the pie mix into 4, small individual pie dies (or one large) and top with puff pastry.
- Beat the egg, and brush the pie lids with the egg wash. Scatter some thyme leaves over the top of the egg-washed pastry.
- Cook the pies in the oven for 20 – 25 minutes, or until the pastry is crispy and golden
- Serve immediately with heaps of creamy mash.
- If you’re using leftover roast beef – add at step 5 of the recipe. You’ll most likely need to add 1 tablespoon of cornflour dissolved in 1 tablespoon of cold water after the 90 minute simmer. Add the cornflour mix and let simmer for another 10 minutes uncovered.
- Make sure you scrape all the crispy tasty bits from the bottom of the pan after you’ve cooked the beef, they’re all flavour!
- If you don’t feel like popping in the Guinness (or another stout) replace with extra beef stock
- Feeling fancy? Cut out fun little shapes from any leftover pastry and arrange on top of your pie lids before applying the eggwash.