dinner · everyday
Ox cheek, carrot and Stilton pie
A British pub-style pie of beef cheeks braised until spoon-tender with carrots, onions and ale, crumbled through with Stilton and baked under a golden pastry lid.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and fish.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Season the cheeks, toss in flour and brown well in the oil in batches.
-
2
Soften the onion and garlic, add the tomato paste, then the ale, stock, herbs and Worcestershire. Return the beef, cover and braise at 160°C (325°F) for 3 hours.
-
3
Add the carrots for the last 45 minutes. The meat should fall apart and the sauce be thick; reduce on the stove if needed. Cool.
-
4
Spoon into a pie dish, scatter over the Stilton, and cover with pastry. Crimp, cut a steam hole and brush with egg.
-
5
Bake at 200°C (400°F) for 30-35 minutes until golden.
