# Beef and Stilton Pie

Slow-braised beef in red wine and port, finished with creamy Stilton and tucked into crisp shortcrust pastry, served with proper triple-cooked chips and a glossy beefy gravy.

- Cuisine: British
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- frying pan
- tongs
- colander
- large pot
- baking tray
- foil
- whisk
- wooden spoon
- pie dish
- parchment paper
- rolling pin
- pastry brush
- oven
- slotted spoon

## Source

- Original video: https://www.instagram.com/reel/DLFHkDusow3/?igsh=MTA4cWN6emIyYm1nMg==
- Recipe page: https://www.cliprecipe.com/recipe/2da80608-6569-4d87-af13-40c2bac88016
- Extracted: 2025-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt