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!
- 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
- 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.
- 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.