Steak and Ale Pie 

with Stilton

An indulging British classic that brings a warming satisfaction with every mouthful. 

In celebration of National Pie Week 2014.

Serves 6

Ingredients:

1kg diced beef

6 rashes of smoked bacon – roughly chopped

200g button mushrooms

3 garlic cloves – finely chopped

1 red onion – finely chopped

2 carrots – chopped 1cm thick

16 shallots – skins peeled off

1 bunch of thyme

3 bay leaves

500ml strong ale (Old Speckled Hen is commonly used in this dish, however I prefer to keep it local and support local breweries by using their ale - only if it’s good of course!!)

Olive oil

Salt & Pepper

500g puff pastry (with a little flour to role)

150g good blue stilton

Method

v  Preheat the oven to 180’C

v  In a large pan, fry off the garlic, onions and bacon for a few minutes until the onion has softened

v  Add the shallots and cook until they have browned all over

v  Place the shallots to one side

v  Add the beef and the carrots, allowing a few minutes to cook until all the beef has browned

v  Sprinkle the flour into the pan, making sure its covered all the beef

v  Add the stock and simmer until the stew begins to thicken

v  Pour in the ale, add the mushrooms, thyme and bay leaves and simmer for a few more minutes until the stew has really thickened

v  Return the shallots to the stew and put in the oven for 1½ hours

v  After an hour bring the stew out the oven and crumble the stilton on top

v  In the last 15 minutes of cooking time, roll out the puff pastry to half a cm thick and wide enough to cover the dish. If you are feeling a little artistic, make some nice shapes with the left over pastry to place on top, it makes all the difference!!!

v  Place the pastry lid on top of the dish and brush with a little milk or some beaten egg (this brings out “the golden look”)

v  Place back into the oven for another half an hour until the pastry is golden and crisp

v  Serve with a dollop of creamy mashed potato and seasonal vegetables.