Deliciously rich flavours of steak, red wine and Stilton make a hearty and flavourful Steak and Stilton pie. A classic dish perfect for any occasion.
Preparation time
over 2 hours
Cooking time
over 2 hours
Serves
Serves 6–8
By Matt Tebbutt
From Saturday Kitchen
This recipe scores a C on the Nutri-Score scale, balancing richness with wholesome ingredients while keeping indulgence in check.
Ingredients
For the cabbage
- Red cabbage: ½, shredded
- Red wine: 500ml/18fl oz
- Red wine vinegar: 125ml/4fl oz
- Cabernet sauvignon vinegar: 125ml/4fl oz
- Light brown sugar: 50g/1¾oz
- Star anise: 1
- Cinnamon stick: 1 small
- Cardamom pods: 4
- Black peppercorns: ½ tbsp
- Coriander seeds: ½ tbsp
- Fennel seeds: 1 tsp
- Juniper berries: 3
- Garlic: 1 head, cut in half
- Thyme sprigs: To taste
- Bay leaf: 1
- Coarse sea salt: To taste
For the pie filling
- Plain flour: 50g/1¾oz
- Beef brisket: 1kg/2lb 4oz, cut into large chunks
- Olive oil: 4 tbsp
- Onion: 1, chopped
- Carrot: 1, peeled and chopped
- Celery sticks: 3, chopped
- Tomato purée: 2 tbsp
- Red wine: 400ml/14fl oz
- Fresh thyme: 10g/⅓oz
- Garlic: 1 head
- Bay leaves: 2
- Beef stock: 1 litre/1¾ pint
- Potatoes: 400g/14oz, peeled and cut into large cubes
- Stilton: 180g/6¼oz, crumbled
- Salt and freshly ground black pepper: To taste
For the pastry
- Plain flour: 350g/12oz, plus extra for dusting
- Lard: 175g/6oz, cut into small pieces
- Ice-cold water: 4–6 tbsp
- Free-range egg: 1
- Salt: Pinch
- Egg yolk: 1, for brushing
Method
Prepare the cabbage
- Toss the shredded cabbage in a colander with coarse sea salt and leave for a few hours or overnight.
- Combine all other cabbage ingredients in a large saucepan and bring to a boil.
- Add the cabbage and cook gently for 30 minutes.
Prepare the pie filling
- Season the flour with salt and pepper in a bowl.
- Toss the meat in the seasoned flour.
- Heat oil in a frying pan and brown the meat all over on medium to high heat. Remove and set aside.
- Fry the onion, carrot, and celery for 20 minutes in the same pan.
- Add tomato purée and return the meat to the pan. Pour in wine, add the thyme, garlic, and bay leaves. Cook until reduced by half.
- Add stock to nearly cover the ingredients. Add potatoes and simmer for 2–3 hours, or until soft.
- Cool the mixture. Remove garlic and bay leaves once cool.
Prepare the pastry
- Combine all pastry ingredients except the egg yolk in a food processor
- Chill in the fridge for about an hour.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Roll out the pastry on a lightly floured surface to 1cm/½in thickness.
Assemble and bake
- Transfer the cooled filling to a pie dish. Top with crumbled Stilton.
- Cover with the pastry lid, brush with egg wash, and season with salt and pepper.
- Place the pie dish on a baking tray
- Bake for 30–40 minutes until golden brown.
- Serve with the cabbage.
Suggested Wine Pairing
- Majestic: La Vieille Ferme Rouge
A medium-bodied red with berry notes that complement the richness of Stilton and the savory beef. - Tesco: McGuigan Reserve Shiraz
A bold Shiraz with dark fruit flavors and peppery undertones that enhance the dish’s flavors. - Sainsbury’s: Campo Viejo Rioja Tempranillo
A smooth red with hints of vanilla and spice, perfect for the hearty pie.
What can you serve with this
- Mashed potatoes: Creamy and smooth, they pair perfectly with the pie’s rich filling.
- Steamed green beans: Add a fresh, crunchy texture to the meal.
- Rustic bread: Great for soaking up the flavorful gravy.
Nutri-score Health Check
This recipe scores a C on the Nutri-Score system due to its moderate salt and fat content balanced by protein and fibre-rich ingredients like beef and cabbage. This calculation is a guide and depends on the ingredient proportions used.
Recipe FAQ
- Can I use a different cheese? Try sharp cheddar or another blue cheese – alternatives like Gorgonzola work well.
- Can I freeze the pie? Absolutely! Freeze it unbaked or baked for up to 3 months.
- Can I use puff pastry instead? Yes, puff pastry offers a lighter, flakier texture.
- What can I use instead of vinegar? If you have cider vinegar and red wine, you can make a red wine vinegar – mix 3 tbsp cider vinegar + 1 tbsp red wine. Do NOT use white vinegar.
- Can I make this pie vegetarian? Substitute beef with mushrooms and use vegetable stock.
- How can I thicken the filling? Simmer longer to reduce liquid or add a little cornstarch.
- Can I make the filling ahead? Yes, prepare it a day before and refrigerate.
- Is the cabbage essential? No, but it adds a tangy balance to the dish.
- What wine works best for cooking? Use the same red wine you’d serve with the dish.
- How do I prevent a soggy crust? Ensure the filling is cool before adding the pastry lid.
