Last Updated on January 23, 2021 by Slow The Cook Down
This hearty and comforting steak and stilton pie is wonderfully rich in flavor. Made with stew beef, red wine, blue cheese and fresh thyme, then topped with a homemade shortcrust pastry. It's sure to fill you up!
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I have wanted to make this beef and stilton pie for so long now, and I'm so happy it's finally on the blog, I just know you guys are going to love it!
This is one of my favorite savory meat pies, and is affectionately known as Moo and Blue. It's super rich and delicious, with an earthy and tangy gravy.
Easy to make from scratch with a homemade shortcrust pastry, this pie is perfect for weekend feasting!
If steak is your thing, be sure to check out my Coffee Marinated Steak and Steak Taco recipes!
How to make a steak and stilton pie
Be sure to scroll down for the full recipe!
- Coat the steak in flour and seasonings (photo 1).
- Brown the steak on all sides (photo 2).
- Soften the mushrooms, onion and garlic (photo 3).
- Reduce the red wine (photo 4).
- Add the beef and vegetables back to the pot and add the stock (photo 5). Let cook for two hours until thickened.
- Make the pastry and chill in the fridge (photo 6).
- Stir in the stilton and thyme into the steak, then transfer to a pie dish (photo 7).
- Cover with the pastry (photo 8) and bake until golden brown.
Recipe Variations
This steak and stilton pie is pretty delicious as it is, but there are a few easy tweeks you can make to make it your own.
- Pie crust: Use a store bought pie crust if you are short on time or use your favorite pie crust recipe. Make it gluten-free by using a GF pastry dough.
- Add other veggies: You can easily add different veggies that you have into this pie. Carrots, celery and red peppers all work great.
- Use different herbs: Thyme works great with the rest of the ingredients in this pie, rosemary or sage will work nicely as well, or use a mix.
- Skip the wine: If you don't want to cook this with the red wine, just swap it with some more stock.
Frequently Asked Questions
The beauty about this pie is, because the filling is slow cooked, you don't need to use an expensive cut of beef. Stew meat is perfect for this recipe and it gets super tender and flavorful after cooking. Save your pennies on using fancy cuts, but if you can do buy grass fed beef.
Yes, absolutley! You can make the filling can be made a couple of days ahed of time and the pastry can be made 3 days ahead of time. You can make up the pie a couple of days ahead of time and keep it covered in the fridge until you are ready to bake it.
A baked pie will keep well in the fridge for 3 to 4 days. Reheat it at 350F, with the top covered with foil, for about 20 to 30 minutes until heated through.
You can freeze this steak and stilton pie either baked or unbaked.
Baked: Can be frozen for up to 3 months. Reheat from frozen at 350F for around 1 hour to 1 hour 15 minutes with the tops covered with foil. Or, defrost overnight before reheating for 20 to 30 minutes.
Unbaked: Can also be frozen for up to 3 months. Thaw and bake as per recipe instructions or cook from frozen for around 1 hour 15 to 1 hour 30 minutes.
Recipe Notes and Tips
- Use stew meat for this recipe for the best flavor and texture, chuck can also be used. If you use tender meat, it will break down too much during the cooking.
- The pastry will shrink during cooking, so leave an overhang around the side of the pie dish when you place it on.
- Use a sharp knife to pierce the top of the pasty before baking the pie in the oven. This will allow the steam to escape.
- Let the pie sit for 10 minutes before cutting and serving to let the filling solidify a little.
- If the pastry is browning too much in the oven, place some foil loosely over the top.
- If making ahead of time, let the steak and stilton pie filling cool completely before chilling.
- This pie was made in a 10″ pie dish, a smaller, deeper dish will also work, just pile the topping high!
More Homemade Pie Recipes
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Steak and Stilton Pie
Ingredients
For the pie filling
- 3 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 26 ounces (750g) stew beef
- 1 tablespoon oil
- 2 red onions finely sliced
- 10 ounces (300g) mushrooms sliced
- 4 garlic cloves minced
- 1 cup (240ml) red wine
- 3½ cups (875ml) beef stock
- 2 tablespoons fresh thyme leaves
- 5 ounces (150g) stilton crumbled
- 2 tablespoons cornstarch
For the pastry
- 2 cups (275g) all purpose flour
- ½ teaspoon black pepper
- 1 stick (110g) salted butter
- 2 eggs (one for the pastry mix and one to glaze the pie)
Instructions
- Mix together the flour, salt and pepper in a large bowl.
- Add in the beef cubes and toss until well coated.
- Heat the oil in a large pot on a high heat, and brown the steak well on all sides. Remove and set to one side.
- Turn the heat to medium, add in the onions, mushrooms and garlic, and cook until softened. Remove from the pot and set to one side.
- Turn the heat back up to high and pour in the wine. Use a wooden spoon to scrape up the bits on the bottom of the pot (deglaze) and reduce the wine to half.
- Add the steak and vegetables back to the pot, pour over the stock and stir everything together.
- Bring the pot to a boil, the let it simmer on a medium heat, uncovered, for 2 hours, stirring occasionally.
- While the filling is simmering, make the pastry.
- Place the flour and pepper into a large bowl and rub in the butter until you get breadcrumbs. Mix in the egg to make a dough. If the dough is too dry, you can add in a little water. Make a ball with the dough, cover with plastic wrap and chill until ready to use.
- After two hours, stir in the stilton and fresh thyme leaves.
- Mix the cornstarch with 2 tablespoons of water to make a slurry and stir that into the stew. Take the pot off of the heat.
- Preheat the oven to 400f / 200c.
- Roll out the pastry dough into an even thickness, large enough to cover your pie dish.
- Transfer the filling into your pie dish and place the pastry over the top. Trim the edges.
- Beat the egg together and brush over the top and make some incisions in the top of the pastry with a sharp knife to allow the steam to escape.
- Bake for 40 minutes until the pastry is golden brown.
- Let sit for 10 minutes before slicing and serving.
Notes
- Use stew meat for this recipe for the best flavor and texture, chuck can also be used. If you use tender meat, it will break down too much during the cooking.
- The pastry will shrink during cooking, so leave an overhang around the side of the pie dish when you place it on.
- Use a sharp knife to pierce the top of the pasty before baking the pie in the oven. This will allow the steam to escape.
- Let the pie sit for 10 minutes before cutting and serving to let the filling solidify a little.
- If the pastry is browning too much in the oven, place some foil loosely over the top.
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