Dinner/ Mains/ Recipes

Delicious Beef Pie With Blue Cheese Crust

Nothing beats a classic homemade beef pie, complete with golden-brown blue cheese crust and a rich filling. This steak pie is so yummy and is a perfect all rounder. Why not give it a try, make it for yourself, family or for friends.

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Delicious Beef Pie With Blue Cheese Crust

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By Rose Serves: 4
Prep Time: 25 minutes Cooking Time: 3 hour 45 minutes

Nothing beats a classic homemade beef pie, complete with golden-brown blue cheese crust and a rich filling.

Ingredients

  • 300g plain flour
  • 1tsp salt
  • 100g finely crumbled Stilton
  • 150g butter, frozen for 30 minutes before use
  • 100ml chilled water
  • 1 egg, beaten, as glaze
  • The Filling
  • 2tbsp olive oil
  • 4 rashers streaky bacon, roughly chopped
  • 4 shallots sliced
  • 2 cloves garlic, crushed
  • 3 carrots, sliced
  • 1kg stewing beef, cut into 3 cm cubes
  • 300g mushrooms cut into 1cm slices
  • 2tbsp plain flour
  • 500ml Guinness
  • 4 sprigs thyme
  • 2 bay leaves
  • 2tbsp chopped flat-leaf parsley

Instructions

1

To make the blue cheese crust:

2

Sift the flour and salt into a bowl, then stir through the Stilton. Using the largest holes of a grater, grate the frozen butter into the flour. Gently mix with a flat spatula, making sure that all the pieces are coated in flour – the butter should be left in pieces and not worked into the dough.

3

Add the chilled water and mix in. The pastry should come together in clumps – add a little extra water if necessary. When the dough holds together, press it into a ball and flatten to form a disc. Wrap in cling film and refrigerate for at least 30 minutes before using.

4

For the filling:

5

Preheat the oven to 160°C. Heat the oil in a casserole dish over a medium heat and cook the bacon for 2 minutes. Add the shallots, garlic, carrot and mushrooms and cook, stirring occasionally, until the onion is tender. Add the beef to the casserole dish and sprinkle with the flour. Mix well and cook for a further 2 minutes.

6

Stir in the Guinness, thyme and bay leaf and bring to the boil over medium heat. Cover, transfer to the oven and cook for 3 hours. Stir the meat occasionally as it cooks.

7

Remove from the oven and check the sauce. If it is a little watery, uncover and return to the oven to allow it to reduce. Stir in the parsley and season to taste. Allow to cool.

8

To assemble the pie:

9

Spoon the mixture into a large pie dish and insert a pie funnel (if using). Roll out the pastry to a size large enough to cover the pie. Brush the edges of the dish with some of the beaten egg. Cover the pie with the pastry, pressing down on the edges to seal. Trim away any excess pastry around the rim. If you like, you can roll these again, cut into shapes and use them to decorate the top of the pie.

10

Brush with the remaining beaten egg and bake for 40-45 minutes, until the pastry is golden and has risen.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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5 Comments

  • Glenn Hutton
    June 25, 2019 at 10:44 am

    This sounds delicious…

  • Margaret Gallagher
    June 25, 2019 at 11:05 am

    Will be a winner for our family

  • Heather Haigh
    June 26, 2019 at 8:53 am

    What wonderful flavour combining, I have to make this.

  • Carolyn
    June 27, 2019 at 3:01 pm

    Love the idea of the cheese in the crust, rather than in the beef stew part.

  • Charlotte Isobelle
    July 3, 2019 at 9:55 am

    ooo this sounds so homely! i love the idea of the blue cheese too mm

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