THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
STEAK, ALE & STILTON PIE
This is easily my favourite pie recipe. The stilton works beautifully with the
beef and beer gravy. If you’re not a lover of blue cheese you can replace it
with a nice strong cheddar or gooey camembert...
INGREDIENTS
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600g diced beef. Ask for chuck, shin or
skirt steak.
Large onion
3 Large breakfast mushrooms
Pre rolled pastry - I prefer puff pastry
with this but shortcrust is also nice.
Tomato puree
Sugar
Worcester sauce
Oil
Salt & pepper
Flour
Egg for glazing
Bay leaf
500ml good quality stock
500ml good beer! - I like to use
Brimstage breweries Trappers Hat
Colston basset stilton
52 wirrallife.com
METHOD
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In a hot pan fry off the beef in a little oil for a few minutes to brown off. Place beef to one
side in a colander or sieve to allow juices to run out.
With the pan you fried the beef in, bring back up to a high heat and add the sliced onion
and garlic, fry in a little oil until softened. Then add the sliced mushroom and continue
to fry until this is softened. Add a tsp of tomato puree and tbsp of Worcester sauce and
continue to cook for a couple more minutes.
Put the beef back in the pan now discarding the blood juices as this could make the dish
too bitter. Season with salt and pepper and mix well.
Reduce the heat and add a tbsp flour and mix in well then slowly add the beef stock and
beer mixing well as you add it to avoid lumps.
Add a couple of bay leaves and simmer for about 1½ hours until meat is tender. Adjust the
seasoning now, add a touch of sugar if mixture is a little bitter. Then place in a pie dish to
cool for a bit.
Crumble over the Colston basset cheese and place the pastry over the top. Crimp the edges
(you can use a fork if it's easier). Make a steam hole in the middle of the pie about the size
of a 50p piece then glaze with a beaten egg and pastry brush.
All to do now is to bake it off in the oven for about 30-40 minutes in a pre heated oven at
190 o C. Enjoy!