3 h 30 min

Steak and Roquefort PDO Pie

Name: Steak and Roquefort PDO Pie
Prep time: 3 h
Cook time: 30 min
Yield: 4
Ingredients: 1.00 kg Braising steak; 200.00 gr Bacon; 100.00 gr Roquefort PDO; x 1.00 Onion; x 2.00 Carrots; x 2.00 Bay leaves; 1.00 tablespoons Worcestershire sauce; 2.00 tablespoons Tomato puree; 500.00 ml Beef broth; x 1.00 Shortcut pastry; x 1.00 Egg; Thyme, black pepper, cracked

Par Valentine Benoist, Rédactrice

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.

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Temps de préparation

3 h

Ingrédients Pour

Braising steak 1 kg
Bacon 200 gr
Roquefort AOP

100 gr Voir la fiche
Onion x 1
Carrots x 2
Bay leaves x 2
Worcestershire sauce 1 tablespoons
Tomato puree 2 tablespoons
Beef broth 500 ml
Shortcut pastry x 1
Egg x 1
Thyme, black pepper, cracked

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Préparation

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.

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.

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.

When cooked, reserve and leave to cool.
Preheat the oven to 180°C fan.

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.

Cook for 30-40 minutes until the pastry turns a nice golden-brown colour.