A British Classic Pie with a Deep, Savoury Twist
There’s something deeply satisfying about making a steak and stilton pie from scratch. It’s not just about the end result—it’s the process what makes it worth while. The way the meat simmers low and slow until tender, the scent of onions caramelising in the pan, and the flake of hot pastry that breaks under your fork. This version adds a twist I’ve grown to love: sharp, crumbly Stilton folded through just before baking, and pastry infused with deeply caramelised onions.
Growing up, I associated steak pie with match days or Sunday afternoons. This version still feels familiar, but it’s got a richer edge. The Stilton melts into the beef gravy, giving it a salty tang that works beautifully with the sweetness of the onions. If you’re on the fence about blue cheese, don’t worry—it mellows in the oven.
The pastry takes a little time, but it’s worth it. I mix finely chopped caramelised onions straight into the flour before adding the fat. It’s a subtle change, but it gives the crust an earthy sweetness and depth. Serve with buttered greens or a heap of mashed swede. And always, always a spoonful of English mustard on the side.
Choosing the Right Beef Cut and Stilton
For the filling, I always go with braising steak. Chuck or shin work well—they’re affordable, full of flavour, and break down nicely after a few hours of cooking. Don’t use lean cuts or anything quick-cook; it’ll turn out dry.
As for the cheese, proper Stilton is best. Creamy, slightly crumbly, and not too overpowering. You’ll only need a little stirred in before baking—don’t add it too early or it’ll lose its punch.
Making Caramelised Onion Pastry
This pastry’s got a savoury kick thanks to the slow-cooked onions. Slice two onions and cook them down in butter until they’re golden, sweet, and sticky—this takes time. Cool them, then chop finely before stirring into the flour.
It’s a standard shortcrust from there: plain flour, a pinch of salt, butter and lard for flavour and flake, and a splash of cold water to bring it together. Chill it well before rolling out.
Slow-Cooked Beef Filling
Start by browning the beef. Don’t overcrowd the pan or it’ll steam. Once it’s seared, set it aside and cook the onions, garlic, and herbs in the same pot. A splash of red wine or stout goes in next, followed by good beef stock and a spoonful of English mustard.
It simmers gently on the hob or in the oven until the beef is tender. Once it’s thickened slightly, stir through the Stilton and let it melt just a bit. The filling should be rich but not sloppy.
Steak and Stilton Pie with Caramelised Onion Pastry
Ingredients
For the filling
- 800 g braising steak chuck or shin, cut into bite-sized chunks
- 2 tbsp Vegetable Oil
- 2 cloves garlic minced
- 1 tbsp tomato purée
- 200 ml red wine or dark ale
- 400 ml beef stock use a good quality
- 1 tsp mustard english
- 1 tsp Worcestershire Sauce
- 2 sprigs thyme
- 75 g stilton cheese
- salt and pepper to taste
Instructions
- Caramelise the onions for the pastry. In a small pan, melt a knob of butter over low heat. Add the sliced onions with a pinch of salt and cook slowly, stirring often, for about 30–40 minutes until deep golden. Let cool, then chop finely.
- Make the pastry. Mix the flour and salt in a bowl. Rub in the butter and lard until it resembles breadcrumbs. Stir through the chopped onions. Add the water a little at a time until it comes together. Wrap and chill for at least 30 minutes.
- Brown the beef. In a large heavy pot, heat oil over medium-high heat. Brown the beef in batches, then set aside.
- Build the base. In the same pot, reduce the heat. Add the diced onion and garlic and cook for 10 minutes. Stir in tomato purée, then pour in the wine or ale. Scrape the bottom of the pot.
- Add stock, herbs, and seasoning. Return the beef to the pot. Stir in beef stock, mustard, Worcestershire sauce, and thyme. Bring to a simmer, cover, and cook gently on the hob or in the oven at 160°C (fan) for 2–2.5 hours
- Reduce and enrich. Remove the lid for the last 30 minutes if the sauce needs thickening. Discard thyme sprigs. Stir in Stilton off the heat. Let cool.
- Assemble the pie. Roll out two-thirds of the pastry and line a deep 20cm pie dish. Fill with cooled beef mixture. Roll out the remaining pastry and place on top. Crimp the edges and cut a small steam hole. Chill for 15 minutes.
- Bake. Brush the top with beaten egg. Bake at 200°C (fan) for 35–40 minutes or until golden.
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