Slow Cooker Beef and Stilton Pie
There’s always something so appealing about a hearty pie, especially this classic beef and stilton combo. I’ve made this dish for people who claim to despise stilton, but absolutely loved eating this. The distinctive tang of the stilton cheese comes together with rich beefy flavours to create something extra special. The cheese also serves to thicken up the slow cooker mix into an incredible gravy base. Trust me – whether you enjoy eating stilton on its own or not – this pie promises satisfaction with every bite.
This beef and stilton pie brings together basic but flavourful ingredients, all of which can be found at your local supermarket. Start by using some form of stewing beef. In the video for this recipe (below), I use diced beef shin. You could use other cuts that benefit from slow cooking, such as braising steak or brisket. Start by lightly coating the beef in some plain flour with salt and pepper. This helps you get a good sear and also thickens the sauce when it’s slow cooked. Then brown the beef in a hot pan for a few minutes. Don’t overcrowd the pan – do it in batches if you need to.
The rest of the filling is made up of sautéed onions, carrots, celery, and garlic – which creates a fragrant base. It’s important to sauté these ingredients while you have the pan out, especially onions and celery. Without frying them off quickly first, they can taste bitter when slow cooked.
After adding a few more bits into the mix (full recipe below) it’s over to the slow cooker to work its magic and tenderise the beef. After the slow cook, crumble in stilton and stir until it melts. It will also thicken the sauce. If you want it even thicker, you can add a little bit of cornflour slurry to the mix – but we don’t think this recipe needs it. After that it’s just a case of creating your pies and finishing them off in the oven until golden brown and lovely!
Serving options
Depending on the size of your beef and stilton pies – you’ve got a lot of options. This recipe makes three servings. However, you could make two very healthy sized pies without any sides. Or you could make four mini pies and serve with plenty of sides. Or go somewhere in the middle. Of course, mashed potatoes and plenty of buttered greens is a classic British serving option for any pie. Instead of mash, how about some chips to dip in the pie filling as you go. You can go with whatever you like!
Pro Tips:
- Introduce the Stilton gradually and taste as you go, adjusting the amount to suit your preferences.
- It’s OK to let the pie filling cool with the lid off while you get on with preparing your pies and heating the oven. It will stop the underside of the pastry becoming too soggy and the filling will continue to thicken.
- Sprinkle a bit of stilton or cheddar on top of the pastry, for extra melty cheesy flavours.
Slow Cooker Beef and Stilton Pie
Equipment
- Slow Cooker
- Frying Pan
Ingredients
For sautéing and browning
- 400 g Stewing beef such as beef shin or braising steak, cut into bitesize chunks
- 1-2 tbsp Plain flour for coating the beef
- pinch Salt and pepper to add to the flour
- 1-2 tbsp Olive oil
- 1 White onion diced
- 1-2 Carrots diced
- 1-2 Celery sticks diced
- 2 cloves Garlic minced
To add to the slow cooker
- 250 ml Beef stock
- Fresh thyme a few sprigs
- 2 tbsp Worcestershire sauce
For after the slow cook
- 100 g Stilton crumbled
- 225 g Shortcrust pastry
- Egg for pastry brushing
Instructions
- Lightly coat chunks of stewing beef with flour and a pinch of salt and pepper
- In a hot pan with a little oil, brown the beef on all sides for a couple of minutes. Do this in batches if needed. Transfer the beef to the slow cooker.
- Turn the pan down to a medium heat. Add a little more oil, then sauté diced onions, carrot and celery for 4-5 minutes, or until softened. Add minced garlic and cook for a further 2-3 minutes. Then transfer the contents of the pan to the slow cooker.
- To the slow cooker also add beef stock, Worcestershire sauce and fresh thyme.
- Cook for 4 hours on high or 7-8 on low.
- After the slow cook, remove the lid. Crumble in stilton and stir until melted.
- Keep the lid off while you prepare your pastry and preheat the oven to 200°C (or fan 180°C). If your filling starts to cool that's OK. It will continue to thicken and also means the pastry will be less soggy underneath when you cook it.
- Transfer the contents of the slow cooker to pie dishes. Top with shortcrust pastry. Brush with egg wash and pierce a couple of air vents into the pastry.
- Cook in your pre-heated oven (200°C, or fan 180°C) for 15-20 until golden brown, or according to instructions of your pastry.
I’ve made this several times for friends. It’s easy to follow and I’ve had rave reviews from everyone. My go-to dish for large groups where I’ll make two dishes.