Sunday Supper: Steak & Stilton Pie
The recipe Sunday Supper: Steak & Stilton Pie can be made in roughly 1 hour and 20 minutes. One serving contains 922 calories, 52g of protein, and 69g of fat. For $5.62 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. 80 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up dark beer, stilton cheese, kosher salt, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 92%, this dish is excellent. Similar recipes include Sunday Supper: Steak and Kidney Pie, Sunday Supper: Turkey Tamale Pie, and Sunday Supper: Kulebyaka.
Servings: 4
Ingredients:
2 pounds stewing beef
2-3 cups beef stock
8 ounces button mushrooms, sliced
1 carrot, chopped
1 can (12 ounces) dark beer
1 egg, beaten
2 tablespoons all-purpose flour
4 cloves garlic, sliced
Kosher Salt and Cracked Black Pepper
Olive oil
1 onion, finely chopped
1 small bunch of parsley, chopped
1/4 pound stilton cheese
1 small bunch of thyme
Equipment:
frying pan
pot
bowl
oven
Cooking instruction summary:
Procedures 1 Heat olive oil in large pot. Toss beef with flour, salt, and pepper, and fry in batches, making sure to not crowd the pan. Once the beef has browned, remove from pan and reserve. Add onion to the pan and cook until beginning to soften, about 5 minutes. Add garlic, carrot and mushrooms and cook until soft, about 7 minutes. Add thyme and parsley then pour over beer and stock. Simmer until the beef is tender, about 30 minutes. 2 Once the beef is tender, season with salt and pepper and cool to room temperature. Once the stew is cold, crumble Stilton into stew and stir carefully so the Stilton does not break up too much. 3 Preheat oven to 375°. Divide stew evenly among 4 bowls. Roll out pie crust and brush tops of each bowl with egg. Cut pie crust so that the tops of each bowl are covered and flaps of dough hang down the sides. Top each bowl with pie crust, brush with egg, and cut steam vents. 4 Bake until crust is golden brown, about 30 minutes. Serve with mashed potatoes, roasted cauliflower and dark English beer.
Step by step:
1. 1
2. Heat olive oil in large pot. Toss beef with flour, salt, and pepper, and fry in batches, making sure to not crowd the pan. Once the beef has browned, remove from pan and reserve.
3. Add onion to the pan and cook until beginning to soften, about 5 minutes.
4. Add garlic, carrot and mushrooms and cook until soft, about 7 minutes.
5. Add thyme and parsley then pour over beer and stock. Simmer until the beef is tender, about 30 minutes.
6. 2
7. Once the beef is tender, season with salt and pepper and cool to room temperature. Once the stew is cold, crumble Stilton into stew and stir carefully so the Stilton does not break up too much.
8. 3
9. Preheat oven to 375°. Divide stew evenly among 4 bowls.
10. Roll out pie crust and brush tops of each bowl with egg.
11. Cut pie crust so that the tops of each bowl are covered and flaps of dough hang down the sides. Top each bowl with pie crust, brush with egg, and cut steam vents.
12. 4
13. Bake until crust is golden brown, about 30 minutes.
14. Serve with mashed potatoes, roasted cauliflower and dark English beer.
Nutrition Information:
covered percent of daily need
