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Steak and Stilton pie
Serves: 6
Prep time: 40 mins Total time: 
Recipe photograph by Ant Duncan
Steak and Stilton pie
Recipe by Anna Glover
This cheesy pie is packed with Stilton and steak. You can make the beef stew the day before serving
Serves: 6
Prep time: 40 mins Total time:
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Nutritional information (per serving)
Calories
633Kcal
Fat
33gr
Saturates
17gr
Carbs
36gr
Sugars
4gr
Fibre
2gr
Protein
44gr
Salt
1.3gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 900g braising steak, trimmed and cut into 4cm chunks
- 2 tbsp plain flour, plus extra for dusting
- 2-3 tbsp vegetable oil
- 150g small shallots, trimmed and peeled, halved if large
- 200ml stout (such as Guinness)
- 2 tbsp balsamic vinegar
- 2 thyme sprigs
- 1 bay leaf
- 450ml beef stock
- 50g Stilton (rind removed), crumbled
- 1 egg, beaten to glaze
For the pastry
- 225g plain flour
- 100g cold butter, diced
- 50g Stilton (rind removed), crumbled
- 1 tsp thyme leaves
Step by step
Get ahead
Make the beef stew the day before, or freeze for up to 3 months. Defrost before assembling the pie. Make the pastry the day before and chill.
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Put the steak in a bowl, sprinkle over the flour, season, and toss to coat. Heat 1 tablespoon of oil in a large, deep casserole and fry the steak in batches, adding more oil, if needed, until browned all over. Transfer to a plate, and repeat with the remaining steak.
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Add another tablespoon of oil to the pan and fry the shallots for 5 minutes until lightly golden. Drain off any excess oil and pour in the stout, scraping the bottom of the pan with a wooden spoon to pick up any caramelised bits. Add the balsamic vinegar, herbs and beef to the pan. Pour in the stock, season, and bring to a simmer.
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Simmer with the lid on for 2-2½ hours until the meat is very tender, or cook it in the oven at 150°C, fan 130°C, gas 2. Top up with a little water during cooking, if needed. Leave to cool; remove the herbs.
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Put all the pastry ingredients and a pinch of salt in a food processor, and pulse until they look like breadcrumbs. Add 1 tablespoon of cold water and pulse until it forms a ball. Wrap in clingfilm and chill for at least 30 minutes before using.
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Heat the oven to 200°C, fan 180°C, gas 6. Stir the cheese into the beef and transfer to a 1.5 litre pie dish with a lip. Roll out the pastry on a lightly floured work surface to the thickness of a £1 coin. Brush the rim of the dish with a little beaten egg, put the pastry lid on top, and crimp the edges. Make a steam hole, and brush with beaten egg. Use the offcuts to decorate the top, if you like.
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Bake for 30-35 minutes until the pastry is golden brown and crisp.