Description
A rich and savory pie featuring slow-simmered beef and creamy Stilton cheese topped with flaky puff pastry.
Ingredients
Scale
- 500g beef, diced
- 200g Stilton cheese, crumbled
- 1 onion, chopped
- 2 carrots, diced
- 2 tablespoons flour
- 300ml beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 200°C (400°F). Season the diced beef with salt and pepper. Chop the onion and dice the carrots. Lightly dust the work surface for the puff pastry if you will roll it out.
- Heat a large pan over medium heat. Brown the diced beef in batches. Remove the beef to a plate, then add the chopped onion and diced carrots to the same pan and cook until softened. Stir in the flour and cook for 1 minute.
- Return the beef to the pan. Add the beef broth and Worcestershire sauce, scraping any browned bits from the pan. Stir in the thyme, and add salt and pepper to taste. Bring to a simmer and cook for 10–15 minutes until the sauce thickens and the beef becomes tender. Remove from heat and fold in the crumbled Stilton.
- Roll out the puff pastry and line a pie dish, leaving some overhang. Pour in the beef and Stilton mixture. Cover with another layer of pastry, trim and seal the edges, crimp if desired. Brush the top with beaten egg. Bake for 25–30 minutes until golden brown and crisp. Let cool for 5–10 minutes before serving.
Notes
Serve with buttered peas, green beans, or a crisp green salad to balance the richness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 1020
- Sugar: 3g
- Sodium: 900mg
- Fat: 70g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 100mg