British pies are revered the world over. They’re comforting and soothing, hearty, full of flavour, and more often than not, they tell a story of the place they’ve come from.
We like the fact that Nottinghamshire has a county pie. It involves tender braised beef, topped with creamy mash, infused with oodles of Stilton (which can only be made in three counties – Nottinghamshire, Derbyshire and Leicestershire).
The umami, savouriness of the cheese, as it melts through the mash, does something quite special to the beef. They’re a match made in heaven.
We’ve used Great British Food Award-winning 1912 Artisan Stilton – the best grade of Stilton selected by the master cheesemakers at Clawson Farm.
All you need on the side is a bowl of steaming seasonal greens.
Ingredients (serves 4-6)
- 1kg stewing beef – ideally in large pieces with around 10% fat
- Oil for cooking
- 2tbsp plain flour
- 1 clove garlic, crushed
- 2 medium onions, chopped finely
- 3 medium carrots, chopped finely
- 2 sticks celery, chopped finely
- 350ml beef stock
- 200ml beer
- 2 bay leaves
- 1tsp garlic granules
- 1tbsp tomato puree
- 1tbsp fresh thyme
- Splash Worcestershire sauce
- 2tbsps barley malt extract (optional)
- Seasoning
For the topping:
- 1.5kg potatoes (ideally Maris Piper or King Edwards)
- 1tbsp unsalted butter
- 150ml warm milk
- 150g crumbled Stilton
- Seasoning
Method
1. Cut the beef into big chunks and dust with the flour and a generous amount of seasoning. Warm some oil in a stove-top casserole dish or heavy-bottomed pan and cook the beef in batches on a medium heat, colouring on all sides. Set aside on a plate.
2. Add a touch more oil, then the onions, carrots, garlic and celery. Cook until softened and a touch caramelised at the edges.
3. Pour in the beer and turn up the heat, cooking for 2 minutes.
4. Now add the stock, bay leaves, garlic granules, thyme, tomato puree, a splash of Worcestershire sauce and the barley malt extract. Cook for around 5 minutes.
5. Add the beef, cover, and cook low and slow on the hob (3-4 hours), oven (4-5 hours at 130-150C), or move into a pressure cooker, cooking on high for 1 hour. Season to taste.
6. Allow to cool. This is perfect made 1-2 days in advance so the flavours can fully develop.
7. For the mash, peel the potatoes, cut into 2ins chunks and cook in a large pan of boiling water until soft. Drain. Allow to steam for a few minutes, then crush using a potato ricer or masher.
8. Beat in the butter. Slowly add the warm milk, bit by bit, beating to incorporate. Finally, crumble in ¾ of the Stilton.
9. Move your casserole mix to an ovenproof serving dish. Pipe or spoon over the mash while still warm, and crumble over the remaining Stilton.
10. Bake at 200C for 25 minutes until bubbling and golden on top.
