![roquefort pie serve photo](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2024-01/2023_TFM_UK_Beef_Roquefort_Pie_P%20%281%29.jpg?itok=wl_ZFT62)
Our French take on a classic British pie, this is the most comforting recipe for the cold season ahead. Delicious beef and the "King of Cheese", aka the blue-veined PDO Roquefort made from raw, whole sheep's milk, make a unique combination for this pie.
Zubereitungszeit
Zutaten Für
-
1 kg
-
200 gr
-
-
x 1
-
x 2
-
x 2
-
1 tablespoons
-
2 tablespoons
-
500 ml
-
x 1
-
x 1
-
Zubereitung
1
Dice the beef in small cubes, season with salt and black pepper. In a pan on medium/high heat, brown on all sides. Set aside.
2
In the same pan, cook the chopped bacon until caramelised and crispy. Add the onions and cook until translucent, then add the carrots and cook for another 3 minutes.
3
Add the Worcestershire sauce, tomato concentrate, the broth, and the herbs then cover and let simmer on the lowest heat for 3 hours, stirring from time to time.
4
When cooked, reserve and leave to cool.
Preheat the oven to 180°C fan.
5
Transfer the cold meat stew to a pie dish, then cover with the shortcut pastry. Cut the edges, brush with a beaten egg, and decorate with the rest of the pastry. Don’t forget to cut a hole in the middle.
6
Cook for 30-40 minutes until the pastry turns a nice golden-brown colour.
![](/sites/tastefrance.com/files/2024-01/2023_TFM_UK_Beef_Roquefort_Pie_P.jpg)
Creator
![Valentine Benoist](/sites/tastefrance.com/files/styles/max_325x325/public/2023-07/Valentine_Benoist.jpg.webp?itok=NKqC4vm-)
Autorin