Warwick Davis’ steak & Stilton pie | Jamie Oliver recipes (2024)

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Warwick Davis' steak & Stilton pie

Beautiful golden herby pastry

“In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat! ”

Serves 10

Cooks In4 hours 35 minutes

DifficultyNot too tricky

Nutrition per serving

Calories 608 30%
Fat 35g 50%
Saturates 17.6g 88%
Sugars 3.6g 4%
Salt 0.5g 8%
Protein 25.4g 51%
Carbs 45.2g 17%
Fibre 3.4g -

Of an adult's reference intake

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

Tap For Method

Ingredients

1.2 kg chuck steak , and/or brisket
3 heaped tablespoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
PASTRY
400 g plain flour , plus extra for dusting
200 g salted butter , (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme , (15g)
½ a bunch of fresh oregano , (15g)

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

Tap For Ingredients

Method

Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

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recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

FAQs

How many calories are in a steak and Stilton pie? ›

Nutritional Information

Typical Values	Per 100g	Each pie (250g)
Energy	1172kJ / 280kcal	2929kJ / 701kcal
Fat	15.2g	38.1g
Saturates	7.1g	17.9g
Carbohydrate	26.3g	65.8g

6 more rows

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Should you blind bake a meat pie base? ›

Use a fork to prick pastry base evenly about 25 times. Place in fridge for 15 minutes to rest (to help reduce shrinkage during cooking). Blind-bake the pie base before adding filling to ensure it is well cooked and crisp.

Are steak pies healthy? ›

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

Find Out More ›

Is Stilton high in calories? ›

Stilton – 410 calories per 100g

This gorgeously marbled blue, which works out at 123 calories per portion, is one of the strongest smelling cheeses around, which makes it especially delicious.

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How to stop a soggy bottom on a meat pie? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

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How to make a steak pie without a soggy bottom? ›

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

Learn More Now ›

What kind of ale is good in steak pie? ›

To be honest, as long as you're using a proper ale rather than an industrially-produced lager, any ale will work quite well. You're best bet is to pick something dark and sweet, but not a very heavy stout, which can add a bitter flavour – a porter fits nicely.

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Do you put tin foil over steak pie? ›

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

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Is it OK to reheat a steak pie? ›

Reheating Steak Pie

Reheating Guidelines - Remove from wrapper and place in a preheated oven at 180'c / Gas 4-5 for 30-40 minutes. (If frozen defrost thoroughly before reheating). Individual ovens may vary, ensure piping hot throughout before serving.

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What vegetables go well with meat pie? ›

45 Side Dishes That Are Great With Pot Pie