Spiced Port, Stilton, Steak and Potato Pie
Comfort food for a cosy dinner
This warming pie is perfect for a cold Sunday afternoon. Served with roasted vegetables and extra gravy a favourite family dinner.
Ingredients: Beef braising steak (I have recently discovered frozen, it is lovely and tender when slow cooked) Red wine, fresh rosemary Star anise, cloves Cinnamon stick Tomato purée Port Stilton Potatoes Onion, garlic Red current jelly Shortcrust pastry
Place the steak into a heavy bottomed pan. Add a glass red wine ( as you can see in the previous photo I keep leftover wine frozen in freezer bags, great way of keeping some for recipes) then add; sliced onion, cinnamon stick, star anise, cloves, garlic tomato purée and rosemary. Cover and slow cook for 3 and half hours
Shortcrust: Rub 100g butter into 225g of plain flour, add pinch salt, bring together with water, lightly kneed, cover and place in the fridge.
When the steak has cooked remove the beef and set aside Remove the cinnamon sticks, star anise and cloves.
Peel, cube and boil 3 potatoes to add to your pie
Add a glass of port, beef stock, stilton to taste and 1 tablespoon of red currant jelly to the meat juices.
Grease and flour a pie dish, roll out your pastry, line the bottom of the pie dish with the pastry. Mix the cooked steak and potatoes with some of the gravy and fill the pie, top with pastry lid.
Eggs wash the pie before baking for 35-40 mins at 180
With roasted vegetables and the rest of the gravy.
Unfortunately there are never any leftovers!