Pie is so comforting isn’t it? We don’t have it often because it’s very much a treat in our house. This Beef Stilton and Red Wine Pie is sooooo easy and so delicious and rich because of the cheese and the wine. Although it’s starting to feel more and more Spring like I’m making this for Matt’s friend who’s coming at the weekend. We don’t have pie very often because of the richness of pasty, so it tends to come out on special occasions. This recipe came from an old house mate of mine. It’s a proper hearty winter warmer, so I hope you’ll like it.
Beef Stilton and Red Wine Pie
2 celery sticks cut into chunks
2 carrots cut into chunks
1 garlic clove
600g stewing steak
2 tbsp plain flour
1 tbsp mustard powder
2 bay leaves
1 tbsp tomato puree
1 tsp thyme
2 glasses of red wine
600ml beef stock
1 roll of ready made puff pastry
Chop all the veg and garlic and fry in a little oil for 15 minutes over a medium-high heat.
Add the beef and cook for another 5 minutes until it’s all sealed and brown.
Next, add the flour, mustard powder, thyme, bay leaves and tomato puree and coat everything in it.
Add the wine and let it bubble away until it’s reduced by about half.
Add the beef stock, turn down the heat, cover and simmer for two or more hours. (You could at this point transfer to a slow cooker and leave on low.)
When the meat is tender, transfer to a pie dish and leave to cool.
Crumble the stilton over the top of the beef and vegetable mix.
Roll out the puff pastry and carefully place over the pie dish, pressing the edges firmly down.
Beat the egg and brush over the pastry with a pastry brush. Make slits in the pastry in the middle.
Bake at 180/160 fan for 30 minutes or until the pastry is golden brown. Serve the Beef Stilton and Red Wine Pie with greens and mash, if you like.
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