Beef Pie Stilton Cheese Crust: A Delicious Recipe

Beef pie with Stilton cheese crust: Prepare to elevate your comfort food game! Imagine sinking your fork into a rich, savory beef filling, perfectly complemented by a flaky, golden crust infused with the distinctive tang of Stilton cheese. This isn’t just any pie; it’s an experience.

The history of beef pies stretches back centuries, with variations found across numerous cultures. From humble peasant fare to celebratory feasts, the beef pie has always been a symbol of warmth, nourishment, and community. Adding Stilton, a quintessentially British cheese, to the crust elevates this classic dish to new heights, creating a truly unforgettable flavor profile.

What makes a beef pie with Stilton cheese crust so irresistible? It’s the harmonious blend of textures and tastes. The tender, slow-cooked beef practically melts in your mouth, while the Stilton cheese adds a salty, creamy, and slightly pungent counterpoint. The aroma alone is enough to make your mouth water! Beyond the incredible taste, this pie is surprisingly versatile. It’s perfect for a cozy weeknight dinner, a potluck gathering, or even a special occasion. Plus, you can prepare the filling in advance, making it a convenient option for busy schedules. So, are you ready to create a beef pie with Stilton cheese crust that will impress your family and friends? Let’s get started!

this Recipe

Ingredients:

• For the Beef Filling:
• 2 lbs Beef chuck, cut into 1-inch cubes
• 2 tbsp Olive oil
• 1 large Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery stalks, chopped
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 bottle (750ml) Dry red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups Beef broth
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 2 Bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp Black peppercorns, crushed
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp All-purpose flour (for thickening)
• For the Stilton Cheese Crust:
• 2 1/2 cups All-purpose flour
• 1 tsp Salt
• 1 cup (2 sticks) Cold unsalted butter, cut into cubes
• 1/2 cup Cold vegetable shortening, cut into cubes
• 1/2 cup (about 4 oz) Stilton cheese, crumbled
• 6-8 tbsp Ice water
• 1 large Egg, beaten (for egg wash)

Preparing the Beef Filling:

1. Sear the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until nicely browned. This step is crucial for developing rich flavor. Don’t overcrowd the pot, or the beef will steam instead of sear. Remove the seared beef from the pot and set aside.
2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot.
3. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the vegetables and cook for another 1-2 minutes, stirring constantly, until fragrant. The tomato paste will deepen in color and add a richer flavor to the filling.
4. Deglaze with Red Wine: Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by about half, which will concentrate its flavor. This usually takes about 5-7 minutes.
5. Combine Ingredients: Return the seared beef to the pot. Add the beef broth, rosemary, thyme, bay leaves, Worcestershire sauce, and crushed black peppercorns. Bring to a simmer.
6. Simmer the Filling: Reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender and easily shreds with a fork. The longer it simmers, the more flavorful it will become. Check the pot occasionally and add more beef broth if needed to keep the beef submerged.
7. Thicken the Filling: Once the beef is tender, remove the rosemary, thyme, and bay leaves. In a small bowl, whisk together the all-purpose flour with a few tablespoons of cold water to form a smooth slurry. Gradually whisk the slurry into the simmering beef filling. Cook for another 5-10 minutes, or until the filling has thickened to your desired consistency. Season with salt and pepper to taste. Let the filling cool completely before assembling the pie. This is important to prevent the crust from becoming soggy.

Making the Stilton Cheese Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt.
2. Cut in the Butter and Shortening: Add the cold butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in small, pea-sized pieces. This is key to creating a flaky crust.
3. Incorporate the Stilton Cheese: Gently stir in the crumbled Stilton cheese. Be careful not to overmix, as this can make the cheese melt and the crust tough.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to add too much water, as this will make the crust tough. The dough should be slightly shaggy but not sticky.
5. Form the Dough: Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or preferably 1 hour. This allows the gluten to relax and makes the dough easier to roll out.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the dough discs into a circle that is slightly larger than your pie dish (usually a 9-inch pie dish). Carefully transfer the dough to the pie dish and gently press it into the bottom and up the sides. Trim any excess dough and crimp the edges to create a decorative border.
3. Add the Filling: Pour the cooled beef filling into the prepared pie crust. Make sure the filling is evenly distributed.
4. Roll Out the Top Crust: Roll out the second dough disc into a circle that is slightly larger than the pie dish. Carefully place the dough over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. You can also use a fork to press the edges together.
5. Create Vents: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking. You can also use a decorative cookie cutter to cut out shapes in the top crust.
6. Egg Wash: Brush the top crust with the beaten egg. This will give the crust a golden-brown color and a glossy finish.
7. Bake the Pie: Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil.
8. Cool and Serve: Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny. Serve warm and enjoy!

Conclusion:

And there you have it! This Beef Pie with Stilton Cheese Crust isn’t just another pie recipe; it’s an experience. The rich, savory beef filling, perfectly balanced with the sharp, creamy tang of the Stilton cheese crust, creates a symphony of flavors that will tantalize your taste buds and leave you craving more. I truly believe this is a must-try recipe for anyone who appreciates hearty, comforting food with a touch of elegance.

Why is it a must-try? Because it’s more than just a meal; it’s a statement. It’s a dish that says, “I care about good food, and I’m not afraid to experiment with bold flavors.” The combination of tender beef, aromatic herbs, and that unforgettable Stilton crust elevates this pie from ordinary to extraordinary. Plus, it’s surprisingly easy to make! Don’t let the fancy cheese intimidate you; the recipe is straightforward, and the results are well worth the effort.

Now, let’s talk serving suggestions and variations. While this Beef Pie with Stilton Cheese Crust is fantastic on its own, a few accompaniments can really take it to the next level. I personally love serving it with a simple green salad dressed with a light vinaigrette to cut through the richness. Steamed green beans or roasted root vegetables also make excellent side dishes. For a truly decadent experience, try pairing it with a glass of full-bodied red wine, like a Cabernet Sauvignon or a Merlot. The wine’s tannins will complement the beef and cheese beautifully.

Feeling adventurous? Here are a few variations you might want to try:

* Add some mushrooms: Sautéed mushrooms, such as cremini or shiitake, would add an earthy depth to the beef filling.
* Spice it up: A pinch of red pepper flakes or a dash of hot sauce can give the pie a subtle kick.
* Use different cheese: If you’re not a fan of Stilton, you could substitute it with another blue cheese, such as Gorgonzola or Roquefort. Just be aware that the flavor profile will change slightly. You could even try a sharp cheddar for a completely different, but still delicious, twist.
* Individual pies: Instead of making one large pie, you can divide the filling and crust into individual ramekins for a more elegant presentation. This is also a great option if you’re serving a smaller group.
* Vegetarian option: Replace the beef with lentils or a hearty vegetable stew for a vegetarian version. The Stilton crust will still add a wonderful flavor contrast.

I’m so excited for you to try this recipe! I poured my heart into creating it, and I truly believe you’ll love it as much as I do. Don’t be afraid to get creative and put your own spin on it. Cooking should be fun, so relax, enjoy the process, and let your taste buds guide you.

Once you’ve made your own Beef Pie with Stilton Cheese Crust, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag] or tag me [Your Social Media Handle]. Let me know what variations you tried and what you thought of the recipe. Your feedback is invaluable, and it helps me continue to create delicious and inspiring recipes for you. Happy baking! I can’t wait to see your culinary creations!