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Warwick Davis' steak & Stilton pie
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Total Time: 4 hours 35 minutes
Heavenly steak pie with rich, caramelized filling and a flaky, melt-in-your-mouth crust. Made with quality wine for depth and deliciousness.
Ingredients:
1.2 kg chuck steak and/or brisket
3heaped tablespoonsplain flour
2red onions
2carrots
4sticks of celery
4fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
400 g plain flour plus extra for dusting
200 g salted butter (cold)
4sprigs of fresh rosemary
½ a bunch of fresh thyme (15g)
½ a bunch of fresh oregano (15g)
Instructions:
Cut the beef into 2.5cm chunks, coat with flour, sea salt, and black pepper. Heat 2 tablespoons of oil in a large pan, and brown the beef. Set aside. Peel and chop the onions, carrots, and celery. Add to the pan with bay leaves and cook until softened. Add the beef and veg back to the pan. Peel and cube the potatoes. Pour wine into the pan, let it reduce by half. Add the potatoes and stock, bring to a boil, then simmer for 2 hours 30 minutes. Season to taste and let cool. Make the pastry by blending flour, sea salt, butter, and ice water until dough forms. Chill for 30 minutes. Preheat oven to 170ºC/325ºF/gas 3. Roll out two-thirds of the pastry and line a cake tin. Fill with two-thirds of the beef mixture. Sprinkle with Stilton. Cover with remaining pastry, seal edges, and make a steam vent. Brush with egg wash. Bake for 45 minutes to 1 hour until golden and hot. Let stand for 30 minutes before serving with mash, gravy, and greens.