beef and stilton pie - mother's day


I’m sure it must be written somewhere that as the first autumn rain falls and the grey skies replace the blue it is time to enjoy a good old British pie.

For my second attempt at the #GreatBloggersBakeOff the theme is pies following the Great British Bake Off on BBC2, I have chosen a classic favourite of mine – Beef and Stilton pie with a few personal tweaks to the original recipe and I’ve also made it busy mum friendly aka ‘ready made puff pastry’. The flavours combine to give you a delicious burst in every mouthful. Enjoy!

I used my slow cooker to prepare the meat but it can be cooked on the stove in a casserole following the same method, just stir frequently and simmer for 1 and 1/2 to 2 hours until the beef is tender.

beef and stilton pie

Beef and Stilton Pie | perfect comfort food
A housewives recipe for beef and Stilton pie with truly scrumptious results, easy, quick and good for the whole family
Recipe type: dinner
Cuisine: British
  • 3 tbsp seasoned flour, (salt, pepper, mustard powder, mixed herbs, paprika)
  • 2 tbsp olive oil
  • 1 kg braising steak, cut into chunks
  • 2 onions
  • 2 cloves garlic, crushed
  • 100 g chestnut mushrooms
  • 1 handful of fresh thyme
  • 1 tbsp black peppercorns
  • 1 can of beer – (I used Leffe this time)
  • 500 ml beef stock
  • 75 g stilton cheese, crumbled
  • 500 g frozen puff pastry, defrosted if frozen
  • flour, for dusting
  • 1 egg, for glazing
  1. Place your seasoned flour in a large bowl, add the cubed beef and coat on all sides
  2. Heat the oil in a large frying pan and fry the beef until browned all over. Add the meat to your slow cooker turned on high or casserole
  3. Return the frying pan to the heat and sweat the onions, garlic and mushrooms until soft. Add to the slow cooker or casserole.
  4. Add a generous handful of thyme and peppercorns to the slow cooker, add 1 can of beer and the beef stock, cover and cook on high for 2 hours followed by low for 3 hours or if using a casserole, simmer for 1 and ½ to 2 hours until the beef is tender.
  5. Strain off half of the cooking liquid and keep to one side to make a gravy for serving. Crumble the stilton onto the meat mix and stir until melted. Check the seasoning and set to one side to cool.
  6. Grease your pie dish ready. Dust your surface and rolling pin with flour. Using ⅔ of the pack for the base and the other ⅓ for the lid, roll out the base. Using the rolling pin to pick up the pastry base, transfer to the greased pie dish, make sure the pastry is not pulled but fits the dish well. Once satisfied, cut around the dish to tidy up making sure to leave a slight excess leaning over to account for any shrinkage.
  7. Fill the base with the beef and stilton mixture. Brush around the top of the pastry with beaten egg ready to seal the lid on. Roll out the top on a dusted surface and transfer to the pie using your rolling pin. Pinch along the edge to ensure the pie is sealed. Make a slit in the centre for the steam to escape and slash the top lightly to decorate.
  8. Brush the top of the pastry with the remaining beaten egg. Bake in a pre-heated oven set to 200°C for about 25 mins until pastry is golden brown and filling is piping hot.
  9. Serve with mash, vegetables and gravy – using the remainder of your cooking sauce.

beef and stilton pie

#GBBO so far

1. Bejeweled Brownies – a real hit in our house

Peppered Steak PieA short while ago Lakeland sent me an electric pie maker to try out. I put it to one side and I read the instruction book because many readers will remember in the past my downfall has been not reading it.

Anyhoo, over the past couple of days I’ve been getting my act together, what with the weather changing and getting colder pies are on my mind. Nice hot meaty pies, so I thought I’d go for Peppered steak pie recipes to start with to warm the cockerels and I set too with some braising steak and lots of pepper which seemed the perfect way forward. (recipe below)

I cracked my own pepper in a jar with the kids rolling pin as I haven’t got a mortar and pestle – it worked but maybe I cracked a litttle too much.

You see the beauty of the Lakeland electrical pie maker is the pies are ready in 10 minutes, but this does mean if you’re making meat pies your filling needs to be cooked before hand.

I cooked my steak in a slow cooker as I chose a tougher cut and the slow cooking makes it really tender. Once that is done it’s a cinch to get your pies ready and the beauty is you can make a large batch of filling and freeze in portion size bags ready to go.

Lakeland Electrical Pie Maker

I used ready to roll shortcrust pastry with a scattering of flour on the surface and on my rolling pin. I cut the pastry block into two and rolled one to cut the larger bases and the other to cut the tops.

lakeland pie maker cutters

The cutter is provided with the electrical pie maker along with a ‘pusher’ to help push the base into the machine.

lakeland pie maker

Now whilst you roll your pastry you turn your pie maker on to heat up, then being careful you have to place your bases over the pie forms and use the ‘pusher’ to form the pastry base. Once ‘pushed’ I placed a spoon or two of meat and sauce in each pie and then placed my pre-cut tops on tops.

Pull the lid down to seal the tops to the bottoms and then reopen to quickly brush the tops with beaten egg for a lovely glaze. Re-seal and cook for 10 minutes. Your pies are ready to serve!

lakeland pie maker inside

Now this does mean a little forward thinking, what’re you going to serve with? Mash? Gravy? Veg? This all needs preparing beforehand to bring your meal on to the table all in one go.

Peppered Steak Pie

 Ingredients for 8 small pies
500g  cheap cut of stewing steak
Seasoned flour – plain flour with handful of cracked black pepper, salt and pepper
Olive oil
Brown onion
Garlic clove or two
1/2 tbsp Worcestershire sauce
500 ml beef stock
For pepper mix (mine was hot)
1 tbsp cracked black pepper
1 tsp ground black pepper
1 tsp ground white pepper
handful of  whole black peppercorns
Shortcrust pastry and flour to roll
1 egg beaten for glazing pies
  1. Cut the steak into cubes and coat in the seasoned flour
  2. Heat a little oil in a frying pan and brown the steak all over add to the slow cooker
  3. In the same pan add a little oil and fry the onion until soft and golden, add the garlic and sweat for a couple of mins, add the Worcestershire sauce and beef stock and stir well. Add the mixed pepper mix and stir well.
  4. Add to the slow cooker and cook on low for about 6 hours until the meat is tender.
  5. Keep half aside and freeze half for future pies once cool.
  6. Follow pie instructions above

Verdict– Delicious, a little heavy handed on the pepper but very very nice and I can’t wait to try my pork, leek and mustard mix that I was preparing earlier today

Disclosure: Lakeland sent me an electrical pie maker to review the RRP is £29.99, I’m preparing another filling for next week as I like it so much