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

Mix in.

  • 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.