Steak and Stilton pie recipe

Prepare this steak and Stilton pie in one large dish or in individual pie plates for easy serving. 

Traditional accompaniments for a steak and Stilton pie would be mashed potatoes or chips but we think roast potatoes are a good option too. For something lighter simply steam or sauté some green vegetables such as shredded cabbage, leeks or broccoli and peas. We’ve used puff pastry for the pie lid but you can swap to shortcrust if you prefer. 

Ingredients

For the filling:

• 3 tbsp plain flour
• 600g braising steak (chuck steak or shin of beef), cut into large cubes
• 2 tbsp vegetable oil
• 2 medium onions, peeled and cut into wedges
• 2 cloves garlic, peeled and chopped
• 300ml stout (we used Guinness)
• 150ml hot beef stock
• 1 tsp brown sugar
• 1 bay leaf
• 100g Stilton

For the pastry lid:

• 250g ready-made puff pastry (half a packet of Jus-Rol All-Butter Puff pastry)
• Beaten egg, to glaze

Method

1. To make the filling: Put the flour in a large bowl or bag and season generously with salt and pepper. Add the beef and coat it well. Heat 1 tbsp oil in a large pan and cook the beef in batches for 3-4 minutes, until browned all over. Transfer it to a casserole dish. Set the oven to 160C (140C fan, Gas 3).
2. Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
3. Pour in the stout and stock. Bring to the boil and add the sugar and bay leaf. Stir, then pour over the meat. Cover and cook in the oven for 1 hour and 30 minutes. Take out and leave to cool, if you have time.
4. Set the oven to 200C (180C fan, Gas 6). Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of your 1.25 litre pie dish.
5. Cut out a round, then score it. Spoon the meat mixture into the pie dish and crumble in the Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well, tuck the excess pastry under the rim. Brush with beaten egg. Place on a baking sheet and bake for 45-50 minutes, until the pastry is golden.

Top tips for making a steak and Stilton pie

You can make the filling up to two days ahead if you like. Food writer Jessica Ransom recommends it as the flavours will intensify and it means you have less to do on the day you’re hosting. You can also make a double batch and freeze half for another time. Only add the Stilton to the filling when you are about to add the pastry lid. 

Continue reading for some decoration inspiration and more flavour ideas.

Choosing a dish which is suitable for hob and oven cooking will save you time washing up when making this pie. We like this casserole dish from Masterclass which comes with a lid. 

MasterClass Shallow Casserole Dish with Lid 4L/28 cm - View at Amazon 

Perfect for oven to table cooking, this attractive casserole dish has two large handles making it easy to pick up. It’s lightweight, easy to clean and comes with a clever self-basting lid to keep your stews and casseroles from drying out.

If you like these flavours you might also like the Hairy Bikers steak and ale pie. We also have a creamy turkey and mushroom pie or this chicken pie recipe uses filo pastry to reduce the calorie count.