Beef & Stilton Pie

• Stewing beef(700 g)
• Puff Pastry(320 g)
• Stilton(140 g)
• Onion(1)
• Mushroom(250 g)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Flour(2 tbsp)
• Tomato paste(1 tbsp)
• Worcestershire sauce(1 tbsp)
• Thyme(1 tsp)
• Black pepper(1 tsp)
• Salt(1 tsp)
• Beef Stock(400 ml)
• Eggs(1)

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Finely chop the {Onion}, slice the {Mushroom}, and mince the {Garlic}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large ovenproof skillet or saucepan over medium-high heat. Add the {Stewing beef}, season with {Salt} and half the {Black pepper}, and cook until browned on several sides. Transfer to a plate.

   ~10 min

3. 3

   Add the {Onion} and {Mushroom} to the pan and cook until softened and lightly golden. Stir in the {Garlic}, {Tomato paste}, {Flour}, {Thyme}, and remaining {Black pepper}, and cook for 2 minutes.

   ~10 min

4. 4

   Return the {Stewing beef} to the pan. Add the {Beef Stock} and {Worcestershire sauce}, scraping up any browned bits. Bring to a simmer, then cover loosely and simmer until the beef is tender and the gravy is thickened.

   ~35 min

5. 5

   Heat the oven to 200°C. Take the pan off the heat and let the filling stand for 5 minutes, then fold in two-thirds of the {Stilton} in small chunks so it softens into the gravy without fully disappearing.

   ~10 min

6. 6

   Lay the {Puff Pastry} over the filling and trim if needed. Beat the {Eggs} and brush over the pastry. Cut a small steam hole in the center and bake until the pastry is puffed and golden and the filling is bubbling at the edges.

   ~25 min

7. 7

   Let the pie rest for 5 minutes, then serve with the remaining {Stilton} crumbled over hot portions if you like a stronger blue cheese finish.

   ~5 min