The Waggon Inn – Beef, Ale & Blue Cheese Pie

Beef, Ale & Blue Cheese Pie
By Matt John (The Waggon Inn, Uppermill)

Ingredients

PIE FILLING

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

PASTRY

Butter x 240g

Flour x 480g

Pinch of salt and pepper

Egg yolk x 1

Milk x 50ml

Parmesan x 15g

Water to bind

The Filling:

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

The Pastry:

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.

Finally…..ENJOY!

                                                                                                                                                                        Matt John
                                                                                                                                  (Head Chef & Co-Owner of The Waggon Inn, Uppermill)

Why not come and sample more of Matt’s delicious recipes at The Waggon Inn, Uppermill, or click here to find out more!

For more tasty recipes visit: https://aroundsaddleworth.co.uk/category/food-drink/