Pepper steak and stilton pie

Pepper steak and stilton pie

At Home with Ben
Mark Roper

I’ve always had a love affair with the humble pie, so much so that in 2006 I started a pie business called the Great Australian Pie Company with a couple of guys in the UK.

This pie is not your classic Aussie pie but it’s a wonderful combination to warm the cockles on a winter’s day or night. The right kind of meat is essential, so use diced chuck, flank or brisket for the fullest flavour.


Quantity Ingredient
1kg braising beef, trimmed of excess fat and cut into large chunks
2 garlic cloves, chopped
small bunch thyme
1 tablespoon black peppercorns
440ml guinness
90g plain flour, plus extra for dusting
freshly ground black pepper
1/4 cup sunflower oil
8 french shallots, halved
500g puff pastry, defrosted if frozen
100g stilton, crumbled
1 egg, beaten, to glaze


  1. Place the beef, garlic, thyme, peppercorns and Guinness in a bowl. Cover and place in the refrigerator for 2–3 hours (or preferably overnight) to marinate.
  2. Season the flour with salt and pepper. Remove the beef from the marinade, pat dry and toss in the seasoned flour. Strain the marinade and reserve the liquid.
  3. Heat the sunflower oil in a large casserole. Add the beef in batches and brown all over – you want it to colour, not stew.
  4. Remove the meat from the casserole and put aside. Brown the shallots in the casserole, then add the beef and reserved marinade liquid. Cover and simmer for about 1½ hours, or until the beef is tender. Alternatively, you could cook the beef in a 160°C oven for about the same length of time. When cooked, allow to cool slightly.
  5. Preheat the oven to 200°C.
  6. Place the puff pastry on a lightly floured sheet of baking paper and roll out to the thickness of a two-dollar coin. Sprinkle the stilton over one half of the pastry, fold the other half on top and roll out once again to the thickness of a two-dollar coin.
  7. Make four lids for your pies by placing 4 individual pie dishes upside down on the pastry and cutting out circles. You could also use one big pie dish for this recipe. Spoon the filling into the pie dishes, brush a little beaten egg around the rims and top with the pastry. Trim the edges then brush more beaten egg over the top to glaze. Bake for 20–25 minutes until the pastry is crisp and golden.
At Home with Ben
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again