Hairy Bikers Steak And Stilton Pie Recipe

This golden, flaky Hairy Bikers Steak and Stilton Pie Recipe is made with tender braising steak, rich ale gravy, and tangy blue cheese, ready in just under 3 hours. The hero moment comes when you break through the puffed crust to reveal the bubbling, dark savoury filling underneath. I love how the Stilton melts into the sauce to create a creamy richness you just can’t get from a standard steak pie.

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Better Than Takeaway

I used to think a proper pub pie required industrial equipment or a secret chef’s license, but making this at home taught me otherwise. The real secret isn’t the pastry—which you can honestly buy ready-rolled—but the patience to let the filling simmer until the beef falls apart. My first attempt was rushed, and the meat was chewy, so now I always give it the full two hours on the hob.

This version beats the local pub offering because you control the cheese-to-meat ratio. Nothing is worse than ordering a steak and Stilton pie only to find a microscopic fleck of cheese; here, we crumble generous chunks right into the cooled filling so every bite has that distinctive tang. It feels like a restaurant-quality feast, but it’s really just a simple stew with a lid.

Hairy Bikers Steak And Stilton Pie Recipe Ingredients

• 2 tbsp vegetable oil
• 1 kg braising steak, cut into 3cm chunks
• 2 onions, peeled and sliced
• 2 carrots, peeled and sliced
• 2 celery sticks, sliced
• 2 tbsp plain flour
• 500ml brown ale or stout
• 400ml beef stock
• 1 tbsp tomato purée
• 2 sprigs fresh thyme
• 250g chestnut mushrooms, halved
• 150g Stilton cheese, crumbled
• 375g ready-rolled puff pastry (one sheet)
• 1 egg, beaten (for glazing)
• Salt and black pepper

How To Make Hairy Bikers Steak And Stilton Pie Recipe

1. Brown the Beef: Heat half the oil in a large casserole dish or heavy pan over high heat. Season the steak chunks generously with salt and pepper. Fry the meat in batches until deep brown and caramelised on all sides, then transfer to a bowl and set aside.
2. Soften the Vegetables: Lower the heat to medium and add the remaining oil. Tip in the onions, carrots, and celery. Cook gently for about 8-10 minutes until the onions are soft and turning golden, scraping up any sticky bits from the bottom of the pan.
3. Make the Gravy: Sprinkle the flour over the vegetables and stir well, cooking for 1 minute. Gradually pour in the ale, stirring constantly to prevent lumps, followed by the beef stock and tomato purée. Add the thyme sprigs and return the browned beef (and any resting juices) to the pan.
4. Simmer the Filling: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover with a lid and cook for 2 hours until the beef is very tender. Stir occasionally to stop it sticking.
5. Add Mushrooms and Cool: About 20 minutes before the end of the cooking time, stir in the mushrooms and cook with the lid off to thicken the sauce slightly. Remove from the heat and let the filling cool for at least 30 minutes. Once warm but not hot, stir in the crumbled Stilton so it melts slightly but retains some texture.
6. Assemble the Pie: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Spoon the filling into a pie dish. Unroll the puff pastry and drape it over the dish. Trim the edges with a knife and crimp them against the rim of the dish to seal.
7. Bake: Brush the pastry generously with the beaten egg and cut a small slit in the centre for steam to escape. Bake for 25-30 minutes until the pastry is risen, golden brown, and the filling is bubbling hot.

Recipe Tips

• Cool the filling: Never put hot filling under puff pastry. The heat will melt the butter in the pastry before it hits the oven, resulting in a soggy, greasy bottom rather than a crisp rise.
• Choice of Ale: A dark brown ale, stout, or porter works best for the Hairy Bikers style. Avoid overly hoppy IPAs as they can turn bitter when reduced.
• Stilton Timing: Don’t boil the Stilton in the stew for hours. Stirring it in at the end preserves its distinct flavour and prevents the sauce from becoming too oily.
• Thickening the Sauce: If your gravy looks too thin after simmering, mix a teaspoon of cornflour with water and stir it in, boiling for another minute before cooling.

What To Serve With Steak And Stilton Pie

This rich pie needs something to soak up the gravy, and creamy mashed potatoes are the traditional choice. For greens, I recommend steamed tenderstem broccoli or buttered peas, which cut through the saltiness of the blue cheese. A spoonful of onion chutney on the side also pairs beautifully with the cheddar notes in the pastry.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in a hot oven for 15-20 minutes to crisp up the pastry; microwaving will make the crust soft. The cooked filling (without pastry) can be frozen for up to 3 months.

FAQs

Can I use shortcrust pastry instead?
Absolutely. While puff pastry gives that classic pot-pie lid, a buttery shortcrust works perfectly for a more traditional, sturdy pie. You can even use shortcrust for the base and puff for the lid.

What if I don’t like Stilton?
If blue cheese is too strong for you, try swapping it for a mature cheddar or even a crumbly Lancashire cheese. The result will be milder but still deliciously creamy.

Can I make this in a slow cooker?
Yes, you can cook the filling in a slow cooker on Low for 6-8 hours. However, you will still need to thicken the gravy with cornflour at the end and transfer it to a pie dish to bake the pastry lid.

Nutrition

• Calories: 750 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 850mg
• Total Carbohydrate: 42g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Spanish Meatballs Recipe
• Hairy Bikers Salmon And Spinach En Croute Recipe
• Hairy Bikers Pork Stroganoff Recipe