There’s something about a rich, savory steak filling wrapped in a buttery, flaky crust that just makes you feel like you’re indulging in comfort food at its finest. And when you add a touch of creamy, tangy Stilton cheese to the mix? Oh, trust me, you’re in for a treat. This Steak and Stilton Pie is everything you need for a cozy dinner, and it’s perfect for impressing your friends or family at your next gathering. Let’s dive into this deliciously hearty pie that’s just waiting to make your taste buds do a happy dance.
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Why You’ll Love Steak and Stilton Pie
This recipe isn’t just about satisfying your hunger—it’s about creating an unforgettable meal that will have everyone asking for seconds. Here’s why this pie is a must-try:
Rich and Flavorful: The tender steak, paired with the bold flavor of Stilton cheese, creates a filling that’s indulgent and comforting. It’s the perfect combination of savory and creamy in every bite.
Hearty and Satisfying: This pie is a meal in itself! It’s perfect for a cozy evening in, especially when you need something filling and warming.
Impressive: Whether you’re hosting a dinner party or making it for a special occasion, this pie is sure to steal the show. The golden, flaky crust and the irresistible filling make for a presentation that’s both impressive and delicious.
Customizable: You can play around with the ingredients—swap in different cheeses or add vegetables like mushrooms or onions to make it your own. It’s an easy recipe to make your own!
Perfectly Balanced: The steak is perfectly tender, the Stilton adds a lovely tang, and the pastry is just the right level of buttery crispness. It’s the ideal comfort food, without being too heavy.
Ingredients
To make this glorious Steak and Stilton Pie, you’ll need the following ingredients:
- Steak: Tender cuts like sirloin or rib-eye work best. You want a nice, juicy steak that will cook to perfection and create a flavorful filling.
- Stilton Cheese: The star ingredient! Stilton adds that creamy, sharp flavor that pairs beautifully with the steak.
- Onions: For sweetness and depth of flavor, onions are sautéed until golden brown.
- Garlic: Just a hint of garlic to bring everything together with a warm, savory aroma.
- Beef Stock: This adds richness and a bit of moisture to the filling.
- Flour: To thicken up the gravy and make sure it stays nice and creamy inside the pie.
- Butter: For sautéing and adding richness to the filling.
- Puff Pastry: Flaky, buttery puff pastry for the crust that will give the pie its golden, crispy texture.
- Egg: For egg wash to give the pie a beautiful golden finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now let’s get into the steps for making this mouthwatering Steak and Stilton Pie:
Cook the Steak: Start by seasoning your steak with salt and pepper. In a hot pan, sear the steak on both sides until it’s browned and cooked to your liking. Remove it from the pan and let it rest while you prepare the filling.
Prepare the Filling: In the same pan, melt butter and sauté the onions and garlic until they’re soft and golden. Add the flour and cook for a minute or two to form a roux. Gradually add the beef stock, stirring constantly until the sauce thickens. Cut the steak into bite-sized pieces and add it to the pan along with crumbled Stilton cheese. Stir until the cheese melts into the sauce and everything is well combined.
Prepare the Pastry: Roll out your puff pastry on a floured surface. Use it to line a pie dish, pressing it into the corners. Trim off any excess pastry, but leave enough to cover the top. Add the steak and Stilton mixture into the pie dish, then cover it with the remaining pastry. Press the edges to seal the pie and cut a small slit in the top for steam to escape.
Bake the Pie: Brush the top of the pie with beaten egg for a beautiful golden finish. Bake in a preheated oven at the specified temperature for about 30 minutes, or until the pastry is golden and crisp.
Serve and Enjoy: Once the pie is golden and bubbling with deliciousness, let it cool slightly before slicing into it. Serve with a side of vegetables or a crisp salad for the perfect meal!
How to Serve Steak and Stilton Pie
This pie pairs wonderfully with a variety of sides. Here are a few ideas to elevate your dining experience:
Mashed Potatoes: A creamy mashed potato side is the perfect comfort food to go with this hearty pie. It soaks up the rich filling beautifully.
Roasted Vegetables: Try pairing with roasted root vegetables like carrots, parsnips, or potatoes. Their natural sweetness complements the savory pie filling.
Green Beans or Broccoli: Add a fresh vegetable like green beans or broccoli for a light, crisp contrast to the richness of the pie.
A Light Salad: A simple, tangy salad with a vinaigrette dressing can balance the richness of the pie.
Additional Tips
Here are some extra tips to get the most out of this recipe:
Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Just assemble the pie the next day and bake when you’re ready to eat.
Add Mushrooms: For extra flavor, sauté some mushrooms with the onions and garlic to add to the filling.
Storage Tips: Store leftover pie in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Double the Batch: This recipe freezes beautifully! Freeze individual portions for an easy meal anytime.
FAQ Section
Q1: Can I use a different cheese instead of Stilton?
A1: Absolutely! If you prefer a milder cheese, try using blue cheese or cheddar. Stilton has a strong flavor, but any sharp cheese will do.
Q2: Can I make the pie ahead of time?
A2: Yes, you can prepare the pie up to the point of baking. Store it in the fridge and bake it when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the pastry crispy.
Q4: Can I freeze this pie?
A4: Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil, then bake from frozen, adding a bit more time to the cooking.
Q5: Can I use a different type of pastry?
A5: You can substitute puff pastry with shortcrust pastry if you prefer a firmer, crumblier crust.
Q6: What type of steak should I use?
A6: Tender cuts like sirloin or rib-eye work best. These cuts will give you the perfect balance of tenderness and flavor.
Q7: Can I make this pie vegetarian?
A7: For a vegetarian version, you could substitute the steak with mushrooms or a meat substitute, and use vegetarian Stilton or another sharp cheese.
Q8: How do I prevent the pastry from getting soggy?
A8: Make sure to seal the edges of the pie well and bake the pie on the bottom rack of the oven for a crispier base.
Q9: Can I add vegetables to the filling?
A9: Yes! You can add mushrooms, carrots, or peas to the filling for added flavor and texture.
Q10: How can I serve the pie to make it look extra special?
A10: Garnish the top with fresh herbs, like parsley or thyme, before serving. You can also drizzle a little gravy over the top for an extra indulgent touch.
Conclusion
This Steak and Stilton Pie is the perfect balance of rich, savory flavors wrapped in a golden, flaky crust. It’s a hearty meal that’s sure to impress anyone you serve it to. Whether you’re making it for a special occasion or a cozy dinner at home, this pie is a winner every time. So grab your ingredients, preheat that oven, and get ready to enjoy a meal that’s pure comfort in every bite!
Steak and Stilton Pie
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: British, East Midlands
Description
Steak and Stilton Pie, also known as Nottinghamshire Pie, is a hearty and flavorful dish featuring beef steak, leeks, and the distinctive taste of Blue Stilton cheese. Topped with a creamy mashed potato crust, this pie is a satisfying meal perfect for any occasion.
Ingredients
- For the pie filling:
- 800g Braising steak (or stewing steak/chuck steak)
- 30g Plain flour (all-purpose)
- 60g Butter
- 400g Sliced leeks (weight after stripping & trimming)
- Fresh thyme
- 500ml Beef stock
- 1 tablespoon Wholegrain mustard
- 1/8 teaspoon Black pepper
- 1/4 teaspoon Salt
- For the topping:
- 900g Floury potatoes (suitable for mashing)
- 45g Butter
- 90g Blue Stilton cheese (preferably from Nottinghamshire)
- 2 tablespoons Fresh breadcrumbs
- Milk (optional, if needed for mash consistency)
Instructions
- Preheat the oven to 160°C (320°F) or GM 2½.
- Chop the braising steak into 1.5 cm cubes and toss in the flour.
- Melt ¼ of the butter in a casserole pot. Fry ⅓ of the meat until brown all over. Remove from the pan, then add another ¼ of the butter and fry the next ⅓ of the meat. Repeat with the remaining meat, then set it all aside.
- Add the final ¼ of butter to the pan and fry the leeks gently until soft, about 5-10 minutes, stirring often.
- Add the meat back into the pot along with any residual flour, mustard, seasoning, 400ml of stock, and a few sprigs of thyme. Cook for around 2 hours, stirring halfway, until the meat is tender.
- Prepare the mashed potatoes: Peel and chop the potatoes, then boil until soft. Mash with butter and seasoning. If the mash is too stiff, add a splash of milk to reach the desired consistency.
- Optional: Remove the sprigs of thyme from the pie filling.
- Spoon the cooked meat into an ovenproof pie dish. Top with the mashed potatoes, spreading evenly to cover the meat. Use a fork to create texture or a pattern on top.
- Sprinkle crumbled Blue Stilton cheese and breadcrumbs over the mashed potatoes.
- Increase the oven temperature to 200°C (400°F) or GM 6, and bake the pie for 30 minutes, or until the top is golden.
Notes
- Ensure the mashed potatoes are spread evenly and the top has texture for a golden, crispy finish.
- Feel free to use any Blue Stilton cheese, but for authenticity, try to use one from Nottinghamshire if possible.
Nutrition
- Serving Size: 1 serving
- Calories: 885 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 53g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 125mg