Beef, Ale & Blue Cheese Pie
By Matt John (The Waggon Inn, Uppermill)
Diced beef 900g
Shallots x 3
Carrots x 2
Garlic x 3 cloves
Chestnut mushrooms x 12
Chicken stock 200mls
Beef stock 300mls
Ale x 200mls
Rosemary springs x 2
Pinch of celery salt
Pinch of cumin
Butter x 20g
Flour x 20g
Red wine x 100mls
Blue cheese x 90g
Butter x 240g
Flour x 480g
Pinch of salt and pepper
Egg yolk x 1
Milk x 50ml
Parmesan x 15g
Water to bind
Fry the beef to seal and drain off any excess liquid, set aside in a baking tray.
In a separate pan sweat off the shallots, carrot, garlic and mushrooms for 2-3 minutes. Then add to the baking tray containing the beef.
In the same pan melt butter, then add flour to make a paste using a whisk to get rid of any lumps, then add stock, ale and red wine slowly whisking as you go. Once all the liquid is incorporated add this to your beef and vegetables in the baking tray.
Top the mixture with celery salt, cumin and rosemary.
Place your tray on the stovetop and cook on a low heat for 6 – 8 minutes stirring occasionally. Then put a lid/tin foil on your tray and bake for 150 degrees, check after 2 ½ hours and the beef should be tender, if not bake for a little longer
Grate cold butter into a mixing bowl, cover with flour and Parmesan and mix in a mixer on low speed until a crumb has formed, now add egg, milk and seasoning. Continue to mix on low and it should start to form a dough. If it is still a little crumbly add a splash of cold water.
Remove from the mixing bowl, flatter and wrap in cling film, rest in the fridge for at least an hour
To make the pie:
Line your pie dish (8 – 10”) with butter and flour
Remove pastry from the fridge, separate into approx. 450g for your base and approx. 350g for the lid. Then roll to approx. 3mm thickness, then line the pie tin with the base pastry.
Fill the pie dish with the cooled filling to the top, egg wash the pastry on the edges and cover with the lid pastry. Press lightly to release any air. With a fork press to join the edges and form a seal. Trim and excess party from the sides.
With the remaining egg wash, cover the pie lid to give a golden finish. Make a small hole in the centre of the pie to release steam whilst cooking.
Bake at 150 – 160 degrees for 50 – 60 minutes and enjoy with your favourite side dish.
(Head Chef & Co-Owner of The Waggon Inn, Uppermill)
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