Steak and Ale Pie with Blue Cheese

Ingredients for 4 servings

1 Medium onion – diced
1-2 tbsp. oil
500 g Chuck steak – diced
2 tbsp Flour seasoned with salt and black pepper
1 Medium sweet potato – peeled and diced (or use 2 parsnips)
250 mL. Ale
125 ml Beef stock (approx)
2 tsp Mustard – wholegrain is particularly good.
150 g Mushrooms (wiped and quartered)
1 pack Castello® Traditional Blue cheese – crumbled

375 g Puff pastry (ready made if available)
Beaten egg

Steak and Ale Pie with Blue Cheese


Heat oil in a large pan and gently sweat onions until tender, toss meat in seasoned flour, add to pan and turn heat up to brown meat on all sides, add sweet potato or parsnips to pan with ale and stir to mix thoroughly, bring to boil and add sufficient stock to cover the meat and vegetables.

Cook over a medium heat for approx 60 mins until meat is tender, adding more stock if necessary. Season with mustard and add mushrooms for 5 mins before end of cooking time. Allow to cool.

Divide mixture between 4 individual dishes or place in a large pie dish, crumble the cheese over top and stir lightly through the meat mixture.

Roll out pastry and use to top pie dishes, brush with beaten egg and bake at 220⁰C  for 15 – 20 mins until pastry risen and golden.

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