Beef and Stilton Pie

Serves 1
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Directions

  1. 1Unwrap the beef.
  2. 2Slice the beef.
  3. 3Place the beef on a baking tray.
  4. 4Sear the beef in a pan until browned on all sides.
  5. 5Remove the beef from the pan.
  6. 6Peel and chop the onions.
  7. 7Chop the celery.
  8. 8Chop the garlic.
  9. 9Add carrots, onions, celery, garlic, thyme, rosemary, and bay leaves to the pan and sauté.
  10. 10Pour in red wine and port.
  11. 11Add tomato paste.
  12. 12Season with salt and pepper.
  13. 13Pour in beef stock.
  14. 14Add Worcestershire sauce.
  15. 15Stir the mixture.
  16. 16Add the seared beef back to the pan, cover, and let it braise.
  17. 17Wash the potatoes.
  18. 18Peel some of the potatoes.
  19. 19Cut the potatoes into thick chip shapes.
  20. 20Place the cut potatoes in a colander and rinse.
  21. 21Boil the potatoes in water until tender.
  22. 22Remove the beef from the braising liquid.
  23. 23Shred the beef using a fork.
  24. 24Pour some of the braising liquid over the shredded beef.
  25. 25Cover the shredded beef with foil.
  26. 26Remove the boiled potatoes from the water and let them cool on a rack.
  27. 27Place the potatoes in the fridge to chill.
  28. 28Melt butter in a pan.
  29. 29Add flour to the butter and cook to make a roux.
  30. 30Gradually add the braising liquid to the roux while whisking to create a gravy.
  31. 31Whisk until smooth and thick.
  32. 32Chop the Stilton cheese.
  33. 33Add the Stilton cheese to the gravy and stir until melted.
  34. 34Add the shredded beef to the Stilton gravy and mix well.
  35. 35Roll out pie dough.
  36. 36Line a pie dish with the rolled-out dough.
  37. 37Place parchment paper and baking beads inside the pie crust and blind bake.
  38. 38Remove the parchment paper and baking beads after blind baking.
  39. 39Fill the pie crust with the beef and Stilton mixture.
  40. 40Top the pie with another layer of rolled-out dough, sealing the edges.
  41. 41Make a small incision in the top crust.
  42. 42Brush the top of the pie with egg wash.
  43. 43Roll out remaining dough.
  44. 44Cut out letters to spell 'PIE' from the dough.
  45. 45Place the 'PIE' letters on top of the pie.
  46. 46Bake the pie in the oven until golden brown.
  47. 47Strain the remaining braising liquid for a smooth gravy.
  48. 48Stir the gravy.
  49. 49Fry the chilled potatoes in hot oil for the first fry.
  50. 50Remove the potatoes from the oil and let them cool on a rack.
  51. 51Fry the potatoes again in hot oil until golden and crispy (triple-cooked chips).
  52. 52Remove the chips from the oil.
  53. 53Season the chips with salt.
  54. 54Serve a slice of the pie with the triple-cooked chips.
  55. 55Pour gravy over the pie and chips.

Ingredients

  • beef
  • onions
  • celery
  • garlic
  • carrots
  • thyme
  • rosemary
  • bay leaves
  • red wine
  • port
  • tomato paste
  • salt
  • pepper
  • beef stock
  • Worcestershire sauce
  • potatoes
  • butter
  • flour
  • Stilton cheese
  • pie dough
  • baking beads

Equipment

knifefrying pantongscolanderlarge potbaking trayfoilwhiskwooden spoonpie dishparchment paperrolling pinpastry brushovenslotted spoon

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