Steak and Stilton Pie

A great and delicious recipe for steak and stilton pie.

Equipment Needed

Preparation

• Chef’s knife

• Cutting board

• Vegetable peeler

• Measuring cups and spoons

• Mixing bowls (for filling and pastry)

• Wooden spoon or spatula

Cooking

• Large heavy-bottomed saucepan or sauté pan

• Whisk

• Ladle

• Rolling pin (for pastry)

• Pastry brush

• Bench scraper (optional)

Baking

• 23–25 cm (9–10 inch) pie dish

• Baking sheet (to catch drips)

• Oven

• Cooling rack

• Aluminum foil or pie shield (optional, for browning control)

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Ingredients (Serves 4–6)

Filling

• 600 g (1.3 lbs) beef stewing steak, cut into 2–3 cm cubes

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 sticks celery, diced

• 150 ml (2/3 cup) red wine (optional)

• 300 ml (1 1/4 cups) beef stock

• 100 g (3.5 oz) Stilton cheese, crumbled

• 2 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• Salt and pepper to taste

• 2 tbsp plain flour (for thickening)

Shortcrust Pastry

• 250 g (2 cups) plain flour

• 125 g (1/2 cup) unsalted butter, chilled and cubed

• 1 egg, lightly beaten (for egg wash)

• 1–2 tbsp cold water

• Pinch of salt

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Preparation Steps

1. Make the Pastry

1. In a large bowl, rub the butter into the flour until mixture resembles coarse breadcrumbs.

2. Add a pinch of salt and 1–2 tbsp cold water, mixing until dough just comes together.

3. Wrap in cling film and chill in the fridge for 30 minutes while preparing the filling.

2. Prepare the Filling

1. Heat 2 tbsp vegetable oil in a heavy-bottomed pan over medium-high heat.

2. Brown the beef cubes in batches, setting them aside once nicely caramelized.

3. In the same pan, sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.

4. Sprinkle in 2 tbsp flour and stir for 1–2 minutes to cook out the raw taste.

5. Deglaze with red wine (if using) and simmer for 2–3 minutes.

6. Return beef to pan, add beef stock, Worcestershire sauce, mustard, and thyme.

7. Bring to a simmer, cover, and cook for 1–1.25 hours until beef is tender.

8. Remove from heat, stir in crumbled Stilton, and adjust seasoning with salt and pepper.

9. Allow filling to cool slightly.

3. Assemble the Pie

1. Preheat oven to 200°C (390°F).

2. Roll out 2/3 of the pastry and line the pie dish, leaving a small overhang.

3. Spoon the filling into the pastry case.

4. Roll out remaining pastry and place on top, sealing edges with your fingers or fork.

5. Brush the top with beaten egg and optionally cut small slits to allow steam to escape.

4. Bake

1. Place the pie on a baking sheet and bake for 25–30 minutes at 200°C (390°F) until the pastry is golden brown.

2. If edges brown too quickly, cover with foil.

3. Remove from oven and let rest for 10 minutes before serving.

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Timing

• Pastry prep: 10 minutes

• Chilling pastry: 30 minutes

• Filling prep and cooking: 1 hr 15 min – 1 hr 30 min

• Assembly: 15 minutes

• Baking: 25–30 minutes

• Resting: 10 minutes

Total time: ~2 hr 30 min

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Nutritional Information (per serving, 6 servings)

Note: Values are approximate and will vary based on exact cuts of beef and amount of Stilton used.

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This pie is rich and indulgent, with the sharp, creamy Stilton balancing the hearty beef. It pairs beautifully with simple sides like steamed green beans, roasted root vegetables, or a crisp green salad.