Steak, Ale & Stilton Pie
This is a wonderfully delicious pie full of rich
flavours- the perfect pie for chilly weather!
Serves 4-6
Preparation time: 15 minutes
Cooking time: 2 hours
Ingredients
For the pie filling
3-4tbsp
olive oil
200g smoked
streaky bacon rashers, cut into 1cm strips
2 medium
onions, peeled, halved & sliced
2 garlic
cloves, peeled & finely chopped
3tbsp plain
flour
1.5kg good
quality stewing steak, cut into 2.5cm cubes
450ml bottle
of real ale (I used Newcastle Brown Ale)
500ml good
beef stock
2tbsp tomato
puree
1tbsp
creamed horseradish sauce (optional)
3-4 sprigs
of fresh thyme, leaves stripped from stalks & finely chopped
2 bay leaves
2 tbsp
cornflour
150g
stilton, crumbled
For the pie
325g
ready-made short crust pastry
325g
ready-made puff pastry
1 egg, beaten to glaze
To Serve
Mashed potato
Seasonal Vegetables
Method
1. Heat 1 tablespoon of oil in a
large non-stick frying pan. Fry the bacon and onions until pale
golden in colour and then add the garlic and fry for a further 2 minutes,
stirring regularly. Set aside using a slotted spoon.
2. Season the steak with salt and
pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and
add the steak, you may have to do this in batches. Fry the meat
until it is well browned all over. Add more oil if
necessary. Set aside.
3. Deglaze the frying pan with half of the
ale. Bring the ale to the boil and stir hard to remove all the
sediment from the base of the pan. Transfer the steak and bacon to
the frying pan then add the remaining ale, stock, tomato puree, horseradish and
herbs to the dish. Bring to the boil and then cover, simmer for 1 ½
hour or until the meat is very tender. Mix the corn flour with 2tbsp
of cold water and add to the pan. Continue to simmer uncovered for a
further 5 minutes or until the juices are thick. Season to taste and
allow to cool.
4. In the meantime preheat the oven
to 200°C/Fan 180°C/Gas 6. Remove the bay leaves and then strain the
liquid from the meat but add some of the gravy to suit your taste. Set
aside the rest of the gravy to serve with the pie.
5. Roll out the short crust
pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry
hanging over the edge. Spoon the
cooled beef mixture into the dish and sprinkle over the stilton cheese, brush
the edge of the pastry with the beaten egg.
6. Roll out the puff pastry to 4mm thick and large enough to cover the
pie. Place the pastry over the pie and press the edges firmly
together to seal and trim neatly. Brush the top of the pastry with
the beaten egg. Decorate with trimmings and brush with more egg to
glaze. Bake in the oven for 40-45 minutes until the pastry has
puffed and is golden brown. Serve with mash, seasonal vegetables and
the remaining gravy. Enjoy!
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