Savory Steak, Ale, and Stilton Cottage Pies
Indulge in the rich, hearty flavors of these Savory Steak, Ale, and Stilton Cottage Pies. Perfect for cozy dinners, hearty lunches, or leisurely picnics, each pie features tender steak and caramelized onions simmered lovingly in robust English ale, creating a savory filling that’s bursting with flavor. Instead of the traditional pastry lid, a decadent blend of Stilton cheese mixed with creamy mashed potatoes forms a luxurious topping that’s both comforting and satisfying. This unique twist on the classic pie ensures that every bite is deliciously rich and texturally delightful. Born from a desire to use up leftover ingredients, this dish has garnered regular requests from family and friends, establishing itself as a go-to recipe. Serve these pies with crispy chips, buttery mashed potatoes, and seasonal vegetables, and don't forget to pair with a refreshing pint of your favorite ale! Enjoy the taste of British pub culture right at home!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Braising steak
1 1/2 lbs (Cut into small cubes)
English ale
1 pint (Choose a good quality ale)
Water
1 pint (approximately) (To achieve desired consistency of gravy)
Beef bouillon cubes
2 (Dissolve in the gravy)
Plain flour
2 tablespoons (To coat meat)
Onions
2 large (Peeled and diced)
Cooking oil or beef dripping
As needed (For sautéing)
English mustard
2 teaspoons (To enhance flavor)
Salt and pepper
To taste (For seasoning)
Ready made shortcrust pastry
12 ounces (For pie bases)
Ready-made mashed potatoes
8 tablespoons (approx.) (For pie topping)
Stilton cheese
6-8 ounces (Crumble before mixing with potatoes)
Butter
1 ounce (For dotting on top of pies)
Instructions
1
Begin by peeling and dicing the onions and cutting the braising steak into small cubes.
2
In a large, deep saucepan, heat a splash of cooking oil or beef dripping over medium heat. Add the onions and sauté gently until soft and translucent, about 5 minutes.
3
Increase the heat slightly and add the cubed steak, searing it until it's browned on all sides.
4
Sprinkle in the plain flour, mixing it thoroughly into the meat juices to coat the meat evenly. Cook for another minute to remove the raw flour taste.
5
Gradually add the English ale, stirring continuously to prevent sticking. Once the ale is incorporated, add the beef bouillon cubes, salt, and pepper to taste, stirring until dissolved.
6
Add enough water to achieve your desired gravy consistency, stirring until well combined.
7
Mix in the English mustard for an extra layer of flavor.
8
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for at least two hours to allow the flavors to meld beautifully.
9
Once done, allow the mixture to cool slightly and preheat your oven to 210°C (425°F).
10
Roll out the ready-made shortcrust pastry and line four individual pie molds or aluminum pie containers, approximately 5 inches in diameter.
11
Line each pastry base with greaseproof paper and fill with baking beans. Bake blind for 5-10 minutes until the edges are lightly golden.
12
Remove the paper and beans, then evenly distribute the steak and ale mixture among the pastry bases.
13
Combine the Stilton cheese with the prepared mashed potatoes, seasoning to taste, and mound this mixture over the steak filling.
14
Dot each pie with small knobs of butter on the potato topping and place in the preheated oven. Bake for 10-15 minutes, or until the topping is bubbling and golden brown.
15
Serve with extra ale gravy and seasonal vegetables, or allow to cool, wrap, and take on a picnic. These pies can be partially prepared a day in advance; completing the bake the next day enhances the flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Steak, Ale, and Stilton Cottage Pie?
It is a gourmet twist on the classic British pie, featuring tender steak and onions simmered in English ale, topped with a blend of Stilton cheese and mashed potatoes.
What kind of meat should I use for this recipe?
The recipe calls for 1.5 lbs of braising steak, cut into small cubes for the best texture after simmering.
Which type of ale is best for this steak pie?
A good quality English ale is recommended to provide a robust and hearty flavor to the gravy.
How long does the steak need to simmer?
The meat mixture should simmer gently for at least two hours to ensure the steak is tender and the flavors are well-blended.
Can I use a different cheese instead of Stilton?
While Stilton provides a signature sharp flavor, you can substitute it with another blue cheese or a strong mature cheddar if preferred.
Is the pastry used for the base or the lid?
In this specific recipe, the shortcrust pastry is used to line the base and sides, while the top is covered with a Stilton mashed potato mixture.
What type of pastry is used in this recipe?
The recipe utilizes 12 ounces of ready-made shortcrust pastry for the pie bases.
Why do I need to blind bake the pastry?
Blind baking the pastry for 5-10 minutes ensures the base is cooked through and stays crisp once the liquid filling is added.
What is the recommended oven temperature for these pies?
The oven should be preheated to 210°C (425°F) for both blind baking and the final bake.
Can these pies be made in advance?
Yes, they can be partially prepared a day in advance. Completing the final bake the next day can often enhance the depth of flavors.
How do I store any leftover cottage pies?
Allow the pies to cool completely, then wrap them securely and store in the refrigerator.
What side dishes go well with these pies?
They are best served with crispy chips, additional buttery mashed potatoes, and a selection of seasonal vegetables.
Can I use a slow cooker for the steak filling?
Yes, you can sear the meat and onions then transfer everything to a slow cooker on low for 6 to 8 hours before assembling the pies.
How do I make the Stilton potato topping?
Combine 6-8 ounces of crumbled Stilton cheese with approximately 8 tablespoons of prepared mashed potatoes and season to taste.
What is the purpose of adding English mustard?
The English mustard is added to the gravy to provide an extra layer of savory depth and a subtle hint of heat.
Can I make one large pie instead of individual ones?
Absolutely, the same ingredients and methods can be applied to a single large pie dish, though baking times may need to be slightly extended.
What if I don't have beef dripping for sautéing?
You can use any standard cooking oil as a substitute for beef dripping when softening the onions and searing the steak.
How many individual pies does this recipe produce?
The recipe is designed to make four individual pies using containers approximately 5 inches in diameter.
Are these pies suitable for a picnic?
Yes, they are excellent for picnics. Simply allow them to cool after baking, wrap them up, and they are ready for transport.
How do I adjust the thickness of the gravy?
The thickness is controlled by the amount of water added to the ale and flour mixture; add water gradually until you reach your preferred consistency.
Why is flour added to the steak and onions?
The flour coats the meat and combines with the fat to create a roux, which thickens the ale and water into a rich gravy during simmering.
Can I use leftover mashed potatoes for the topping?
Yes, this recipe is perfect for using up leftover mashed potatoes, which are then mixed with Stilton cheese for the topping.
How do I know when the pies are finished in the oven?
The pies are ready when the cheese and potato topping is bubbling and has turned a lovely golden brown color.
Is there a non-alcoholic substitute for the English ale?
You can use a high-quality beef stock or a non-alcoholic malt beverage to replace the ale while maintaining a similar depth of flavor.
What size pie molds should I use?
The recipe recommends using four individual pie molds or aluminum containers approximately 5 inches in diameter.
Can I use puff pastry instead of shortcrust?
While shortcrust is used for the base in this recipe, you could use puff pastry for a lighter, flakier texture if you prefer.
Is this a traditional cottage pie?
It is a creative hybrid; traditional cottage pie uses ground beef and no pastry, whereas this uses steak chunks and a shortcrust pastry base.
How do I prevent the pie base from becoming soggy?
Blind baking the pastry with baking beans before adding the filling is the most effective way to prevent a soggy bottom.
What gives the filling its savory flavor?
The combination of seared steak, caramelized onions, English ale, beef bouillon, and English mustard creates the deep savory profile.
Can these pies be frozen?
Yes, the pies can be frozen. It is best to freeze them after they have been fully baked and cooled. Reheat thoroughly before eating.