Steak and Stilton Pie

Slow-cooked beef enriched with tangy blue Stilton in a rich port gravy under a flaky lid.

TIME BREAKDOWN
Prep: 30 min
Cook: 2h 30m
Total: 3 hours
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1kg braising steak, cubed
  • 3 tbsp plain flour, seasoned
  • 3 tbsp oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp tomato purée
  • 100ml port
  • 500ml beef stock
  • 2 sprigs fresh thyme
  • 150g Stilton, crumbled
  • 320g ready-rolled puff pastry
  • 1 egg, beaten
  • Salt and black pepper to taste

Method

  1. Toss the steak in flour and brown in batches in the oil. Set aside.

  2. Cook the onions for 8 minutes, add the garlic and tomato purée for 1 minute, then pour in the port and let it bubble for 2 minutes.

  3. Return the beef, add the stock and thyme, cover and cook at 160°C (140°C fan) for 2 hours until tender.

  4. Season the gravy, then cool completely. Stir in the Stilton and spoon into a 1.5 litre pie dish.

  5. Cover with the pastry, seal, cut a steam hole and brush with egg.

  6. Bake at 200°C (180°C fan) for 30 minutes until golden. Serve with chips and green beans.