Warwick Davis’ Steak & Stilton Pie Recipe

This Steak & Stilton Pie is a rich and savory recipe, which is made with tender stewing beef and a flaky, homemade herb pastry. It’s the ultimate comfort food recipe, ready in about 4 hours.

Warwick Davis’ Steak & Stilton Pie Ingredients

For the Pastry:

• 400g plain flour, plus extra for dusting
• 200g cold salted butter, cubed
• 4 sprigs of fresh rosemary
• ½ a bunch of fresh thyme (15g)
• ½ a bunch of fresh oregano (15g)
• Good pinch of sea salt

For the Filling:

• 1.2kg chuck steak and/or brisket
• 3 heaped tablespoons plain flour
• Olive oil
• 2 red onions
• 2 carrots
• 4 sticks of celery
• 4 fresh bay leaves
• 400g potatoes
• 400ml red wine
• 1.2 litres quality organic beef stock
• 100g Stilton cheese

For Assembly:

• 1 large free-range egg, beaten

How To Make Steak & Stilton Pie

1. Prepare and Sear the Beef: Slice the beef into 2.5cm chunks, then toss them in a bowl with the 3 tablespoons of flour and a pinch of salt and pepper. Heat 2 tablespoons of oil in a large pan over a medium heat and brown the beef all over in batches. Remove the beef to a plate.
2. Sauté the Vegetables: Peel and roughly chop the onions, carrots, and celery. Add them to the same pan with the bay leaves and cook for 5 minutes until they start to soften.
3. Make the Stew: Pour the red wine into the empty pan and let it bubble and reduce by half, scraping up any browned bits from the bottom. Return the meat and the softened vegetables to the pan. Add the peeled and cubed potatoes.
4. Simmer Until Tender: Pour in the beef stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 2 hours and 30 minutes, or until the meat is incredibly tender. Season to perfection and let the filling cool completely.
5. Make the Herb Pastry: While the stew cools, put the flour and a good pinch of salt into a food processor. Add the cold, cubed butter and pulse until it resembles breadcrumbs. Pick and chop the fresh herb leaves, add them to the processor with 100ml of ice-cold water, and pulse again until a rough dough forms. Wrap it in plastic wrap and chill for at least 30 minutes.
6. Assemble the Pie: Preheat the oven to 170ºC/325ºF/gas 3. Roll out two-thirds of the pastry and use it to line a 20cm loose-bottomed round cake tin. Spoon in the cooled beef filling and crumble the Stilton cheese over the top.
7. Top and Bake: Brush the pastry edges with beaten egg. Roll out the remaining pastry to form a lid, place it on top, and crimp the edges to seal. Cut a small steam vent in the center. Brush the top with more egg wash.
8. Bake and Serve: Bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is deep golden and the pie is piping hot. Let it stand for 30 minutes before serving.

Recipe Tips

• How to get a flaky pastry? The two most important secrets are to use very cold butter and ice-cold water, and to not overwork the dough. Handle it as little as possible to keep the butter in small pieces, which will create steam and flaky layers.
• Why do I have to cool the filling? This is the most crucial step for a great meat pie. You must let the stew filling cool completely before spooning it into the pastry case. A hot filling will melt the butter in the raw pastry and result in a soggy, greasy bottom crust.
• Can I make this ahead of time? Absolutely! This pie is perfect for making ahead. The beef stew filling is even more flavorful on the second day. You can make the stew and the pastry a day in advance and assemble and bake the pie when you’re ready.
• What’s the best beef for a pie? Tougher, economical cuts with lots of connective tissue, like chuck steak or brisket, are the absolute best choice. The long, slow cooking time breaks them down until they are meltingly tender and create a rich gravy.

What To Serve With Steak & Stilton Pie

This is a classic British pub-style pie that is a complete and hearty meal. It is traditionally served with:

• Creamy mashed potatoes
• Steamed seasonal greens, like cabbage or broccoli
• Extra gravy on the side

How To Store Steak & Stilton Pie

• Refrigerate: Cover the cooled pie with foil or plastic wrap. It will keep well in the refrigerator for up to 4 days, though the pastry will soften upon reheating.
• Freeze: This pie freezes very well. It’s best to freeze the unbaked, assembled pie. Wrap it tightly in plastic wrap and foil. You can bake it directly from frozen, adding about 30-40 minutes to the baking time.

Steak & Stilton Pie Nutrition Facts

• Serving: 1/6th of pie
• Calories: 890 kcal
• Carbohydrates: 75g
• Protein: 65g
• Fat: 45g
• Saturated Fat: 25g
• Sodium: 1650mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Quick Steak Stir-fry Recipe
• Epic Rib-Eye Steak Recipe
• Grilled Steak with Herby Brown Rice Recipe