It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is a classic Steak & Stilton.

This is a classic for a reason, tender steak, hearty gravy and tangy blue Stilton all wrapped in buttery pastry. This is a comforting winter dish, guaranteed to warm you up this week.

Ingredients (serves 4):
400g braising steak, cut into cubes
25g plain flour
2 tbsp vegetable oil
1 onion, diced
1 bay leaf
1 clove garlic, crushed
1 tbsp dried thyme
400ml beef stock, made using 1 stock cube
150g Stilton
2 carrots, peeled and diced
1 pack ready made puff pastry
1 egg, beaten
Salt and pepper

Method:
1: Put the steak in a bowl and toss together with the flour.
2: Heat the oil in a non stick sauce pan and fry until lightly browned. Transfer to a plate.
3: Add more oil to the pan if necessary and fry the onion and garlic until softened.
4: Return the beef to the pan and add the stock, bay leaf, thyme and carrots. Season with salt and pepper and bring to the boil. Cover and simmer for 1 hr 30 minutes or until the beef is tender. This can be done in advance.
5: Remove the bay leaf and crumble in the Stilton.
6: Pre heat the oven to 200C, Gas Mark 6.
7: Prepare a floured surface. Halve the pastry and roll into 2 balls. Take 1 and roll it out to the thickness of a £1 coin and the correct size diameter for your pie dish. Do the same for the lid.
8: Line your pie dish with the pastry and spoon in the filling, brush the rim with egg and add the lid. Trim the edges and crimp together to seal. Make a small hole in the centre and brush with the remaining egg.
9: Bake for 30-40 minutes or until the pastry is golden brown. Serve immediately.

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