Steak & Stilton Pie

Ingredients

• 500 g Beef (casserole or chuck steak), diced (cut into 1‑2 cm cubes)
• 2 tbsp Olive Oil (for searing)
• to taste Salt (season beef and vegetables)
• to taste Black Pepper (freshly ground)
• 1 Onion, medium (diced)
• 3 Garlic cloves (sliced (or minced))
• 3 tbsp Plain Flour (for thickening the gravy)
• 200 ml Beef Stock (low‑sodium preferred)
• 300 ml Guinness Stout (or red wine) (adds depth; can replace with extra stock)
• 1 tbsp Tomato Puree (or tomato paste)
• 1 tbsp Worcestershire Sauce
• 2 Bay Leaves (remove before serving)
• 100 g Stilton Cheese (crumbled)
• 1 sheet Shortcrust Pastry (store‑bought, about 250 g)
• 1 sheet Puff Pastry (store‑bought, about 250 g; roll to 3‑3.5 mm thickness)
• 1 Egg (beaten, for glaze)

Instructions

1. Prepare Ingredients

   Dice the beef, dice the onion, slice the garlic, measure flour, stock, Guinness, tomato puree, Worcestershire sauce, and crumble the Stilton. Set everything within easy reach.

   Time: PT10M

2. Sear the Beef

   Heat the pan over high heat, add olive oil until shimmering, then add the beef in a single layer. Season with salt and pepper and sear, turning occasionally, until browned on all sides.

   Time: PT8M

3. Sweat the Onion and Garlic

   Remove the beef to a bowl. In the same pan add the diced onion with a pinch of salt and cook, stirring, until softened. Add the sliced garlic and cook 1 minute more.

   Time: PT5M

4. Cook the Flour

   Sprinkle the 3 tbsp flour over the onions and garlic, stirring constantly for about 1‑2 minutes to eliminate the raw flour taste.

   Time: PT2M

5. Add Liquids and Thicken

   Pour in the beef stock, stirring until smooth, then add the Guinness (or wine/extra stock). Stir in the tomato puree, Worcestershire sauce, and bay leaves. Bring to a gentle boil and let thicken slightly.

   Time: PT3M

6. Simmer the Stew

   Return the browned beef and any accumulated juices to the pan. Reduce heat to the lowest setting, cover, and let simmer for 1 hour 30 minutes, or until the meat is fork‑tender and falling apart. Stir occasionally.

   Time: PT90M

   Temperature: low heat

7. Finish with Stilton

   Turn off the heat. Crumble the Stilton cheese over the hot stew and stir until it melts into the gravy, creating a rich, creamy texture.

   Time: PT3M

8. Prepare the Pastry Base

   Roll out the shortcrust pastry to about 3‑3.5 mm thickness. Fit it into the 8‑inch tin, pressing into the corners and allowing excess to overhang. Trim the excess with a knife and set aside.

   Time: PT12M

9. Roll the Puff Pastry Lid

   Roll the puff pastry sheet to the same thickness, cut a circle slightly larger than the tin opening, and set aside for the top cover.

   Time: PT5M

10. Assemble the Pie

    Spoon the cooled (but still warm) stew into the shortcrust‑lined tin, spreading evenly. Place the puff pastry circle on top, press the edges to seal, trim any overhang, and crimp the rim. Brush the top with beaten egg and cut a few slits for steam venting.

    Time: PT5M

11. Bake the Pie

    Place the pie in the centre of a pre‑heated oven at 180°C. Bake for 50 minutes, covering the top with foil after 25 minutes to prevent over‑browning.

    Time: PT50M

    Temperature: 180°C

12. Rest Before Serving

    Remove the pie from the oven and let it rest in the tin for 10 minutes before turning out onto a plate. This allows the filling to set and prevents burns.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g