The blue cheese really adds an extra mmmm to this pie. This recipe also includes a standard short-cut I use to cook the filling in a One Pot pressure cooker, which makes the toughest meat tender without cooking all day. This makes a big pie for four people.
One Pot method:
- 750g beef (shin, casserole, braising, stewing steak) cut into cubes
- Tablespoon of oil
Put the oil in the onepot and heat to saute. Add the beef and brown all sides. Remove.
- 1 onion chopped
- 2 carrots, cubed
Add to the pot and saute until soft. Add the beef back in.
- 2 tbs flour
- 2 tbs tomato puree
- 350ml beef stock
- 1 bay leaf
- pinch of dried thyme or 1 tsp fresh
- salt and pepper
- dash of Worcester sauce
Turn to Meat/Stew setting, seal and cook for 45 mins to 1 hour depending on how tough (cheap) the meat is.
When done, allow to depressurise naturally. Spoon the veg and meat into a pie dish. Add enough of the stock to juice up your pie, you may not need all of it. Keep what you don’t use for extra gravy.
- Blue cheese (as much as you like!)
- Puff Pastry sheet
- 1 beaten egg
Crumble blue cheese over the top of the pie mix. You can have a little for a slight tang or go mad if you really like a blue cheese sauce. Lay over the pastry and trim. Brush with beaten egg to glaze.
Cook in the oven for 35 minutes at 180C. Serve with mashed potatoes and a green veggie.