Beef, Beer and Blue Cheese Pie

Beef, Beer and Blue Cheese Pie

Blue cheese is a great paring with beef, here it gives depth and saltiness to the lovely pie filling

Beef, Beer and Blue Cheese Pie

Beef, Beer and Blue Cheese Pie

Serves 1: Preparation 20 mins, cooking time 1hr 45mins

Ingredients:

For the Pastry

  • 2oz plain flour (plus extra for dusting)
  • 1oz of butter
  • ½ tsp thyme leaves
  • Pinch of salt
  • Water to combine
  • 1tbsp milk for glazing

For the Filling:

  • 150g of stewing beef
  • 1tbsp plain flour
  • 1 shallot
  • 1 small carrot
  • 1 clove of garlic
  • 50g mushrooms
  • 40g Stilton cheese
  • 100ml beer
  • 50ml beef stock
  • Some oil for frying
  • Salt and pepper

Equipment:

  • Chopping board and sharp knife
  • Small saucepan with lid and a spoon/spatula
  • 2 small bowls
  • 1 larger bowl
  • Rolling Pin
  • Individual pie tin (or large ramakin)
  • Pastry brush (or use your fingers if you don’t have one)

Method:

Finely dice the carrot, shallot and garlic and gently sauté for about 5 minutes in a little oil before removing from the pan and setting aside in a small bowl. Finely slice the mushrooms, fry in the same pan for 5 minutes until cooked and set aside in the bowl with the carrots etc.

In another small bowl mix the flour, salt and pepper. Dice the stewing beef into 1inch pieces and toss through the flour. Turn the saucepan up to a high heat, add a little more oil and brown the beef a few pieces at a time (when the pieces are brown chuck them in the bowl with the carrots etc.)

Once all the meat has been browned return everything to the pan and add the beer and stock. Bring to the boil then turn down the heat, put a lid on the pan and simmer gently for around 50 minutes to an hour, stirring occasionally to stop it from sticking. Make sure the sauce doesn’t condense too much, it if looks like it might dry out add a splash of water.

Preheat the oven to 200C and when the filling is nearly cooked make the pastry by mixing the flour, salt and thyme leaves in a bowl before rubbing in the butter to give the consistency of breadcrumbs. Bring the dough together with a little water (around 15-20mls). Once the dough is combined separate out about ¼ of it for the lid and roll out the larger piece into a wide enough circle to line your pie bowl, leaving enough hanging over the edges so that you can attach the lid. Separately roll out a smaller circle to form the lid

Crumble the stilton into smallish pieces and stir it though the filling. Fill the pie with the filling and then top with the lid. Make a small hole in the lid to let out any steam and then brush the pastry with the milk. Place the pie bowl in the oven and bake for 30 minutes until the pastry is nice and golden.

Beef, Beer and Blue Cheese Pie - A nice hunk of Stilton

Beef, Beer and Blue Cheese Pie – A nice hunk of Stilton

Beef, Beer and Blue Cheese Pie - the ingredients for the filling

Beef, Beer and Blue Cheese Pie – the ingredients for the filling

Beef, Beer and Blue Cheese Pie - Adding the blue cheese to the sauce

Beef, Beer and Blue Cheese Pie – Adding the blue cheese to the sauce

Beef, Beer and Blue Cheese Pie - filling the pie

Beef, Beer and Blue Cheese Pie – filling the pie

Beef, Beer and Blue Cheese Pie - Ready for the oven

Beef, Beer and Blue Cheese Pie – Ready for the oven

Beef, Beer and Blue Cheese Pie - Dropped onto the plate!

Beef, Beer and Blue Cheese Pie – “Served” – or rather dropped onto the plate!

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