Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Of all the great meat pies in the world, Steak & Stilton Pie is one of my favorites. The combination of rich stewing beef, funky Stilton, and bitter ale makes for a complex and filling Sunday Supper.
The filling and the crust for these pies can be made ahead, then simply assembled and placed in the oven when you're ready to eat. As with any alcohol used for cooking, make sure to use a beer that you want to drink, then serve it alongside the pie at dinner. Mashed potatoes and roasted cauliflower are the perfect sides for these pies.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- Olive oil
- 2 pounds stewing beef
- 2 tablespoons all-purpose flour
- Kosher Salt and Cracked Black Pepper
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 1 carrot, chopped
- 8 ounces button mushrooms, sliced
- 1 small bunch of thyme
- 1 small bunch of parsley, chopped
- 1 can (12 ounces) dark beer
- 2-3 cups beef stock
- 1/4 pound stilton cheese
- 1 egg, beaten
- 1 recipe pie crust
Heat olive oil in large pot. Toss beef with flour, salt, and pepper, and fry in batches, making sure to not crowd the pan. Once the beef has browned, remove from pan and reserve. Add onion to the pan and cook until beginning to soften, about 5 minutes. Add garlic, carrot and mushrooms and cook until soft, about 7 minutes. Add thyme and parsley then pour over beer and stock. Simmer until the beef is tender, about 30 minutes.
Once the beef is tender, season with salt and pepper and cool to room temperature. Once the stew is cold, crumble Stilton into stew and stir carefully so the Stilton does not break up too much.
Preheat oven to 375°. Divide stew evenly among 4 bowls. Roll out pie crust and brush tops of each bowl with egg. Cut pie crust so that the tops of each bowl are covered and flaps of dough hang down the sides. Top each bowl with pie crust, brush with egg, and cut steam vents.
Bake until crust is golden brown, about 30 minutes. Serve with mashed potatoes, roasted cauliflower and dark English beer.