Steak and Stilton Pie, adapted from Saveur
While this exact pie was not specifically described in the books, there are lot's of places where some character or another is given a meat pie to eat. It seems to be a basic of Westeros cuisine. I wanted something hearty but also with a touch of delicacy, the kind of pie that Tyrion Lannister would eat in the finest Westeros whore house. The addition of Stilton here really kicks this up to a pungent, hearty feast.
¼ cup olive oil
1 ¼ lb. beef chuck, cut into 1" cubes
3 cloves garlic, finely chopped
2 large yellow onions, sliced
2 ribs celery, thickly sliced
2 small carrots, thickly sliced
2 tbsp. minced rosemary
1 12-oz. bottle stout beer
¼ cup flour
2 cups beef stock
2 tsp. mustard powder
1 bay leaf
1 tbsp. unsalted butter
10 oz. mushrooms, quartered
6 oz. English Stilton, crumbled
1 10-oz. package frozen peas
1 14-oz. package puff pastry - defrosted
1 egg, lightly beaten
- In a large dutch oven, heat the olive oil.
- Add the beef cubes and brown on all sides, cooking for approximately 10 minutes.
- Remove the beef from the pot and set aside.
- Add the garlic, onions, celery, carrots and rosemary and cook over medium heat until translucent and soft, 10 to 15 minutes.
- Add beer, cook until almost evaporated, stirring, 10 minutes.
- Add flour and stir until smooth.
- Add the beef back into the pan, add the stock, mustard powder and bay leaf and simmer partially covered on medium low heat until the beef is tender, about 1.5 to 2 hours.
- Meanwhile when your beef stew is about done, in a large saute pan melt the butter. Add the mushrooms and cook until nicely browned, about 8 minutes.
- Stir the mushrooms, the cheese and the peas into the beef mixture.
- Heat oven to 375.
- Take your puff pastry out and roll it out so that it can cover whatever pie plate or plates you are going to use here. You could make one big pie or a few small ones.
- Divide the stew mixture among your pie plates (4 smallish ones is what this serves).
- Cover with puff pastry and brush with egg. Cut slits in the pie.
- Bake until the crust is golden, about 40 minutes.