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Above shot of three pies on a wooden board, against a worn wooden background, honey roast carrots are placed on the wooden board alongside the pies.

Steak and Stilton Pie


  • Author: JPLongland
  • Prep Time: 15
  • Cook Time: 130
  • Total Time: 2 hours 25 minutes
  • Yield: Serves 4 1x

Description

This stunning Beef and Stilton Pie is a proper winter warmer and reminds me of one of my favourite pies from my old local pub in Canterbury. Bloomin’ lovely!


Scale

Ingredients

  • 400g Braising Steak
  • 3 tablespoons Plain Flour 
  • 2 tablespoon Olive Oil
  • 3 rashers Smoked Streaky Bacon (diced)
  • 1 stick of Celery (finely chopped)
  • 1 medium Onion (finely chopped)
  • 2 Garlic cloves (finely chopped)
  • 200g Button Mushrooms (halved)
  • 2 sprigs Thyme (finely chopped)
  • 2 sprigs Rosemary (finely chopped)
  • 200ml Guinness (or other stout)
  • 300ml Beef Stock 
  • 2 tablespoons Tomato Puree
  • 200g Stilton 
  • 1 320g roll of Puff Pastry 
  • 1 Egg

Instructions

  1. 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. 
  2. 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. 
  3. Add the halved mushrooms, a large pinch of salt and cook for another 5 minutes.
  4. Next, add the finely chopped garlic, and chopped rosemary and thyme – cook for a couple of minutes until fragrant.
  5. 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.
  6. Remove the filling from the heat and stir in the blue cheese, continue stirring until it has fully melted.
  7. Pre-heat oven to 180 Celcius
  8. Transfer the pie mix into 4, small individual pie dies (or one large) and top with puff pastry. 
  9. Beat the egg, and brush the pie lids with the egg wash. Scatter some thyme leaves over the top of the egg-washed pastry. 
  10. Cook the pies in the oven for 20 – 25 minutes, or until the pastry is crispy and golden
  11. Serve immediately with heaps of creamy mash.

Notes

  • 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.
  • Category: Autumn Recipes
  • Method: Stove Top + Oven
  • Cuisine: British

Keywords: Steak and Stilton Pie, Beef Pie, Beef and Stilton Pie, Pie, Winter Warmers, Beef Pie Recipe, Pie Recipe, Puff Pastry.

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