Our Beef and Stilton Pie recipe with puff pastry lids, slow-cooked beef and thick beef stock sauce. Served with a side of dark leafy greens.
I am currently on a bit of a health kick and trying to stay on top of what I’m eating. Saying that it was Sunday yesterday and it seems like ages since we cooked a full Sunday dinner! I fancied something similar for a treat and we had some beef from the butchers that needed using. It was only a small amount of beef and I wasn’t too sure what I could do with it.
Cheese and Pastry…
We also had a little bit of pastry left over from making the Salmon en Croute from the week before…not making a strong case for my health and fitness kick…but I am giving it a good go. As there was just a small bit, we used the pastry for the lids of the pies and rested them on top to bake in the oven. Staying with the left overs theme, we had some blue cheese in the fridge that needed using so we decided to make beef and stilton.
For these pies we did two small individual pies in our Le Creuset pots. When we moved into our first apartment together, Bex’s Mom and Dad bought us a full set of Le Creuset kitchenware from gravy jugs to salt and peppers. It was such a fantastic gift and a great investment as we’re still using everything 8 years on. With these little dishes, other than a bowl of nuts at a family gathering, we hadn’t worked out what to use them for.
These little pies were perfect. Packed full of flavour and served with some dark leafy greens. They would definitely go well with some roast or mashed potatoes, but I’ll leave that up to you.
- 200g Beef (Cubed)
- 50g Puff Pastry
- 2 x Tbsp of Flour
- 2 x Tbsp Olive Oil
- 1 x White Onion (Finely chopped)
- 1 x Celery Stick (Chopped)
- 2 x Carrots (Chopped Small)
- 1 x Tbsp of Tomato Puree
- 1 x Garlic Clove (Crushed)
- Half a Cube of Beef Stock (300ml water)
- 1 x Tsp of Thyme
- 1 x Bay Leaf
- 25g Blue Cheese
- 1 x Egg
- Firstly in a bowl, sprinkle your 2 x Tbsp of flour over your cubed beef. Season with a little salt and pepper and mix well.
- Heat a Tbsp of Olive Oil in a pan and brown the meat off for a couple of minutes. You can add more oil if needed so the steak doesn't stick. Once the meat is browned, transfer to a side plate.
- In the same pan, add in your chopped onion, carrot, celery and crushed garlic. Allow this to cook for around 5 minutes.
- Whilst these are cooking, boil your kettle for your beef stock. Add the beef back to the pan and cook for 2 more minutes, stirring constantly.
- Add in your 300ml of beef stock, Tbsp of tomato puree, thyme, and bay leaf to the pan. Stir well.
- Cover with a lid and leave this to simmer for 2 hours.
- Flip the pot over to measure out how much pastry is needed for the lids. Use the excess pastry to decorate if you're feeling artistic!
- Pre-heat your oven to 180C
- Once the meat has simmered for 2 hours, transfer this into the pot. Brush the rim of the dish with a beaten egg. Place your pastry lid on top and crimp the edges. (Add your decoration if needed)
- Brush the lid with the remaining egg and bake in the oven for 18-20 minutes.
- Whilst the pies are cooking, you can cook up your green vegetables for the side.
- We used two Le Creuset pots for individual pies. They hold around 180g.
Amount Per Serving: Calories: 699Total Fat: 48gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 199mgSodium: 461mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 37g
If you like comfort foods and treating yourself you can scroll through some of our latest posts here. Or alternatively here are some of our combined most recent posts:
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- Brie and Beetroot Tart
- Salmon En Croute
- Tomato, Onion & Feta Cheese Flatbread
- Aubergine, Tomato & Udon Noodle Recipe