Beef pie with Stilton cheese-straw crust
This Beef Pie with Stilton Cheese-Straw Crust is a comforting and flavorful dish that’s perfect for cozy evenings. The rich beef filling, slow-cooked in Pedro Ximénez sherry, delivers depth and warmth in every bite.
The blue cheese straws add a delightful crunch and tangy twist, creating a unique, golden crust that complements the savory beef. The Stilton elevates the flavor profile, making this pie truly special.
Whether you’re hosting a dinner party or enjoying a family meal, this pie is sure to impress with its layers of flavor and irresistible texture.
Beef Pie with Stilton Cheese-Straw Crust Ingredients
Tender brisket forms the hearty base of this pie, slow-cooked to perfection in rich Pedro Ximénez sherry that imparts a deep, complex flavor. Smoky bacon lardons add savory depth, while fresh vegetables like onion, celery, and carrot bring balance and sweetness.
A fragrant blend of garlic and thyme infuses the filling with aromatic warmth, complementing the earthy celeriac. The crisp puff pastry, topped with indulgent Stilton cheese straws, delivers a satisfying crunch and tangy richness, making each bite unforgettable.
Beef Pie with Stilton Cheese-Straw Crust: Enhancing Your Experience
Recipe Tips
- Don’t Skip Browning the Meat
Browning the beef chunks in batches is essential to developing the depth of flavor in this dish. Overcrowding the pan can cause the meat to steam rather than brown, leading to a less flavorful base. Make sure each piece gets a good sear before setting it aside. - Choose the Right Sherry
Pedro Ximénez sherry adds a unique sweetness and complexity to the beef filling. If you can’t find Pedro Ximénez, try using a rich, sweet sherry like a Malaga or a Madeira to maintain the depth of flavor. Avoid dry sherries, as they won’t provide the same richness. - Allow Cooling Before Adding the Pastry
Once the beef filling is cooked and shredded, let it cool slightly before transferring it to the pie dish and topping with pastry. This helps prevent the pastry from becoming soggy due to excess moisture in the filling, ensuring a crisp, flaky crust.
What to Serve with Beef Pie with Stilton Cheese-Straw Crust
- Buttery Mashed Potatoes
A creamy, buttery mashed potato makes for the perfect side dish to complement the rich beef pie. The smooth, velvety texture balances the pie’s hearty filling and crunchy Stilton crust, creating a satisfying and comforting meal. - Steamed Green Vegetables
Serve your pie with a side of lightly steamed green vegetables, like broccoli, green beans, or peas. Their crispness and natural sweetness provide a refreshing contrast to the savory, rich pie, adding balance and brightness to the plate. - Mixed Leaf Salad
A fresh, tangy mixed leaf salad with a simple vinaigrette will cut through the richness of the pie. The lightness of the greens, paired with a citrusy dressing, offers a crisp, refreshing contrast to the deep flavors of the beef and Stilton cheese.
FAQ
1. Can I make the pie in advance?
Yes! This pie can be made in advance and stored in the fridge for up to two days before baking. Simply prepare the filling and assemble the pie, but don’t bake it until you’re ready to serve. This allows the flavors to develop even further.
2. Can I freeze the beef pie?
Absolutely! After assembling the pie, you can freeze it before baking. Wrap it tightly in plastic wrap and foil, and store it for up to three months. When ready to bake, cook directly from frozen, adding an extra 10-15 minutes to the baking time.
3. Can I use a different type of cheese for the crust?
While Stilton gives a unique tang and depth of flavor, you can substitute with other strong cheeses like Roquefort or Gorgonzola. These cheeses will still provide that desirable rich and sharp contrast to the savory beef filling.
4. What can I use instead of celeriac?
If you can’t find celeriac, you can substitute with parsnips or rutabaga. Both offer a slightly sweet, earthy flavor that pairs well with the richness of the beef and complements the pie’s overall taste.
Beef Pie with Stilton Cheese-Straw Crust
Ingredients
- 2 tablespoons rapeseed oil
- 1 brisket joint approximately 1.5-1.75kg, cut into 5cm chunks
- 250 g bacon lardons
- 1 onion finely chopped
- 1 celery stick finely chopped
- 1 large carrot finely chopped
- 2 garlic cloves thinly sliced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons plain flour
- 300 ml Pedro Ximénez sherry
- 500 ml beef stock made with 1 stock cube
- 400 g celeriac peeled and cut into chunks
- 2 sheets ready-rolled puff pastry 320g each
- 1 medium egg beaten
- 125 g Stilton cheese finely crumbled
Instructions
- Brown the Beef
- Begin by heating the rapeseed oil in a large flameproof casserole over medium heat. Brown the beef in batches, taking care not to overcrowd the pan, which ensures each piece is properly seared. Once browned, set the beef aside on a plate.
- Cook the Vegetables and Bacon
- Add the bacon lardons to the casserole and fry for 2-3 minutes, or until golden. Next, add the finely chopped onion, celery, carrot, garlic, and thyme. Allow the vegetables to soften by cooking gently for 6-8 minutes. While the vegetables cook, preheat the oven to 160°C (140°C fan), or gas mark 2.
- Prepare the Sauce
- Sprinkle the plain flour over the softened vegetables and cook for 1 minute. Pour in the Pedro Ximénez sherry, letting it bubble for a few minutes to reduce slightly. Then, add the beef stock and return the browned beef to the pan. Bring everything to a simmer, cover with a lid, and transfer the casserole to the oven. Let it cook for 3 hours.
- Add the Celeriac
- About 45 minutes before the cooking time is complete, remove the casserole from the oven and stir in the celeriac. Cover the dish again and return it to the oven for the remaining 45 minutes.
- Shred the Beef and Cool the Filling
- Once the casserole is done, remove it from the oven and place it on the hob. Use a slotted spoon to transfer the beef to a cutting board, then simmer the liquid until it reduces to a thick sauce. Shred the brisket into bite-sized pieces and return it to the casserole, seasoning well. Allow the filling to cool completely.
- Assemble the Pie
- Increase the oven temperature to 220°C (200°C fan), or gas mark 8. Transfer the cooled beef mixture into a pie dish. Lay the ready-rolled puff pastry sheets on a flat surface with the long edges facing you. Brush one sheet with a small amount of the beaten egg, then sprinkle evenly with the crumbled Stilton cheese. Place the second sheet of pastry over the top and gently press down to seal. Cut the pastry into 8 strips and twist each strip along its length. Arrange these twists over the pie, ensuring they fit snugly. Trim any excess pastry to match the size of the pie dish. Bake for 40 minutes or until the pastry is golden brown and well-risen.
