Category: Comfort Food, Mid Week Meals, Pie Time, Winter Warmers
Cuisine: British
Cooking Method: Oven Baked
Yields:
6 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 5 Mins
This Beef & Blue Cheese Pie is pure comfort in a dish — rich minced beef simmered with caramelised onions, mushrooms, dark ale, and herbs, then finished with cream and melting Stilton for a bold, velvety filling. Wrapped in a crisp shortcrust base and topped with golden puff pastry, it’s a hearty, indulgent pie that’s perfect with chips, mash, greens, or a spoonful of onion gravy. A proper classic with a delicious blue cheese twist.
Ingredients
Adjust Servings
Instructions
- Heat the oil in a pan and add the sliced onions. Cook gently over a low heat for about 10 minutes until they’re soft and lightly caramelised. Stir in the mushrooms and cook until they’re browned. Add the garlic and cook for a further minute.
- Add the beef mince and break it up as it cooks. Let it take on some colour — this adds depth and richness to the dish.
- Stir in the tomato purée and cook for 1 minute, then sprinkle over the flour and mix well. Add the Worcestershire sauce, mustard, thyme, and the ale (if using), letting it bubble for a minute to cook off any bitterness. Pour in the beef stock and simmer for 15–20 minutes until the mixture is thick, glossy, and rich.
- Reduce the heat and stir in the cream, then add the blue cheese and let it melt into the sauce. Taste and adjust the seasoning carefully, as the blue cheese already brings plenty of salt.
- Preheat the oven to 200°C (180°C fan). Line the base of your pie dish with shortcrust pastry and spoon in the filling. Lay the puff pastry over the top, seal the edges, and cut a small steam hole in the centre. Brush the pastry with beaten egg, then bake for 25 - 30 minutes until golden and crisp.
- Serve with chunky chips, buttered greens, peas with mint, colcannon mash, or a jug of onion gravy on the side — enjoy.