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Steak, Potato and Blue Cheese Pie

 


Steak, Potato and Blue Cheese Pie

Prep Time ~ 20 mins Cooking Time ~ 1 hour 15 mins
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~ Do not add too much salt when seasoning this dish as Roquefort cheese is already quite salty.

Ingredients

4 small potatoes, peeled and cut into small cubes

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

900g / 2lb braising steak, cut into bite sized pieces

Few sprigs rosemary, trimmed and chopped

1 Bovril cube

1tbsp plain flour

300ml / ½ pint hot water

100g pack Roquefort cheese, cubed (Stilton could also be used)

½ x 425g pack ready rolled puff pastry

1 egg, lightly beaten to glaze

 

You will need a deep ovenproof pie dish

 

Method

  • In a saucepan, cook potatoes in boiling salted water until soft but still have bite to them. Drain.
  • In a large saucepan, heat oil and cook onion until soft then add the garlic and cook for 30 seconds.
  • Add meat and fry until brown all over. Now add the rosemary and seasoning of salt and pepper
  • Crumble over the Bovril cube and stir well. Then add the flour and stir well again.
  • Pour over the hot water and bring to the boil. Reduce to a simmer and leave to cook for 30 - 35 minutes, until the sauce has thickened.
  • Add the potato and Roquefort, then spoon mixture into a pie dish
  • Wet edges of dish, lay over the pastry and press down edges. Trim with a knife. Brush with egg, slash the top to allow steam to escape.
  • Preheat the oven to 200C, Gas Mark 6 and cook for 25 - 30 minutes until the pastry has risen and is golden brown.