Steak, Potato and Blue Cheese Pie
Steak, Potato and Blue Cheese Pie
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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 toallow steam to escape.
- Preheat the oven to 200C, Gas Mark 6and cookfor 25 - 30 minutes until the pastry has risen and is golden brown.