Hairy Bikers​ Steak And Stilton Pie Recipe

This hearty Hairy Bikers Steak And Stilton Pie is made with tender braising steak, a rich ale gravy, mushrooms, and bold, tangy Stilton cheese, all topped with a golden puff pastry lid. This recipe creates the ultimate comfort food, with a deeply savory filling and a creamy finish from the melted cheese. It’s the perfect main course for a Sunday lunch or a cozy winter evening, serving six people generously.

Hairy Bikers Steak And Stilton Pie Ingredients

For the filling:

• 2 tbsp sunflower oil
• 1kg braising steak, cut into 3-4cm chunks
• 2 onions, sliced
• 2 celery sticks, sliced
• 2 carrots, sliced
• 2 tbsp plain flour
• 500ml bottle of brown ale or stout
• 400ml beef stock
• 2 tbsp tomato purée
• 2 bay leaves
• A few sprigs of fresh thyme
• 250g chestnut mushrooms, halved or quartered
• 150g Stilton cheese, crumbled
• Sea salt and freshly ground black pepper

For the topping:

• 375g ready-rolled puff pastry sheet
• 1 medium egg, beaten

How To Make Hairy Bikers Steak And Stilton Pie

1. Brown the steak: Heat one tablespoon of oil in a large flameproof casserole dish over high heat. Season the steak chunks with salt and pepper. Working in batches, fry the steak until it is well browned on all sides. Remove each batch with a slotted spoon and set aside.
2. Sauté the vegetables: Reduce the heat to medium and add the remaining oil to the dish. Add the onions, celery, and carrots and cook gently for 8-10 minutes until softened and lightly golden.
3. Create the gravy: Stir the plain flour into the vegetables and cook for one minute. Gradually pour in the brown ale, stirring constantly to prevent lumps. Once smooth, add the beef stock, tomato purée, bay leaves, and thyme.
4. Simmer the filling: Return the browned steak to the dish and bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and cook gently for 2–2.5 hours, or until the steak is incredibly tender.
5. Add final ingredients and cool: Stir the mushrooms into the filling and cook for another 15 minutes with the lid off to allow the gravy to thicken. Remove from the heat and discard the bay leaves and thyme sprigs. Stir in the crumbled Stilton cheese until it begins to melt. Season to taste and let the filling cool completely.
6. Assemble the pie: Preheat your oven to 200°C (180°C Fan/Gas 6). Spoon the cooled filling into a 1.5-litre pie dish. Unroll the puff pastry sheet and lay it over the top of the dish. Trim the edges and press down firmly to seal. Use any pastry offcuts to decorate the top if you like.
7. Bake to perfection: Brush the pastry lid all over with the beaten egg. Make a small slit in the centre to allow steam to escape. Bake for 25–30 minutes, or until the pastry is puffed up, golden-brown, and the filling is bubbling hot.

Recipe Tips

• Don’t Rush the Browning: Taking the time to brown the steak in batches is crucial. This creates a deep, rich flavour in the gravy, which is the foundation of a great pie.
• Cool the Filling: You must let the filling cool down completely before topping it with the pastry. A hot filling will melt the butter in the pastry, preventing it from puffing up and resulting in a soggy lid.
• Choose a Robust Ale: Use a full-bodied brown ale or stout. The strong flavour is needed to stand up to the rich beef and tangy Stilton, creating a perfectly balanced gravy.
• Make an Egg Wash: Brushing the pastry with a beaten egg before baking is what gives the pie its beautiful, shiny, golden-brown finish.

What To Serve With Steak And Stilton Pie

This rich and satisfying pie is best served with classic British accompaniments. A generous portion of creamy mashed potatoes is perfect for soaking up the delicious gravy. On the side, add simple steamed green vegetables like peas, green beans, or savoy cabbage. For a heartier meal, roasted root vegetables such as carrots and parsnips also pair beautifully.

How To Store Steak And Stilton Pie Leftovers

• Refrigerate: Allow the pie to cool completely, then cover the dish with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. Reheat in an oven at 180°C (160°C Fan) for about 20 minutes until piping hot.
• Freeze: You can freeze the pie either baked or unbaked. To freeze unbaked, assemble the pie but don’t egg wash it. Wrap it tightly in cling film and foil and freeze for up to 3 months. Bake from frozen, adding about 20-25 extra minutes to the cooking time. A cooked pie can also be frozen once cool.

Hairy Bikers Steak And Stilton Pie Nutrition Facts

• Calories: Approximately 750 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 150mg
• Sodium: 800mg
• Total Carbohydrate: 40g
• Sugars: 8g
• Protein: 48g

Frequently Asked Questions

• Can I make the filling ahead of time? Yes, in fact, the flavour of the filling often improves if made a day in advance. Prepare the filling up to step 5, let it cool, and store it in the fridge. Simply assemble and bake the pie when you’re ready.
• What cut of beef is best for this pie? Braising steak, chuck steak, or beef shin are all excellent choices. These tougher cuts are perfect for slow cooking as they become wonderfully tender and break down to create a rich, flavourful gravy.
• Can I use a different cheese? While Stilton gives the pie its signature taste, you could substitute it with another strong blue cheese like Roquefort. If you don’t like blue cheese, a very strong, mature cheddar would also work, though it will create a different flavour profile.

Try More Recipes:

• Hairy Bikers Tangle Pie​ Recipe
• Hairy Bikers Leftover Lamb Shepherd’S Pie​ Recipe
• Hairy Bikers​ Paprika Pork Recipe

Hairy Bikers​ Steak And Stilton Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 30 minutesCooking Temp:100 CServings:6 servingsEstimated Cost: $Calories:750 kcal Best Season:Summer

Description

The Hairy Bikers Steak And Stilton Pie is the ultimate comfort food. It features tender, slow-cooked chunks of beef in a rich ale gravy, combined with earthy mushrooms and tangy Stilton cheese, all encased under a flaky, golden puff pastry lid.

Ingredients

For the filling:

• 2 tbsp sunflower oil
  
• 1kg braising steak, cubed
  
• 2 onions, sliced
  
• 2 celery sticks, sliced
  
• 2 carrots, sliced
  
• 2 tbsp plain flour
  
• 500ml bottle of brown ale
  
• 400ml beef stock
  
• 2 tbsp tomato purée
  
• 2 bay leaves & fresh thyme
  
• 250g chestnut mushrooms, halved
  
• 150g Stilton cheese, crumbled
  
• Salt and pepper

For the topping:

• 375g ready-rolled puff pastry sheet
  
• 1 medium egg, beaten

Instructions

1. Brown the steak: Heat oil in a casserole dish and brown the seasoned steak in batches. Set aside.
   
2. Cook the vegetables: Sauté the onions, celery, and carrots in the same dish until softened.
   
3. Make the gravy: Stir in flour, then gradually add the ale and beef stock. Add tomato purée and herbs.
   
4. Simmer: Return the steak to the dish, cover, and simmer gently for 2-2.5 hours until the steak is tender.
   
5. Finish the filling: Add mushrooms and cook for 15 more minutes. Remove from heat, stir in the Stilton, and cool the filling completely.
   
6. Assemble and bake: Spoon filling into a pie dish. Top with the puff pastry, trim, and seal the edges. Brush with beaten egg, cut a steam vent, and bake at 200°C (180°C Fan) for 25-30 minutes until golden.