Steak and Stilton pie

Serve with creamy mash to soak up all the lovely rich juices.

Serves 6-8 • Ready in 3 hrs, 10 mins

2tbsp olive oil

1 onion, chopped

2 sticks of celery, chopped

2 carrots, peeled and chopped

1 garlic clove, finely chopped

600g stewing steak, cut into

2.5cm cubes 2tbsp plain flour

2 bay leaves

1tbsp English mustard powder

Few sprigs of thyme, leaves only, chopped

1tbsp tomato purée

1 large glass red wine

600ml beef stock

375g puff pastry

200g Stilton

1 egg, lightly beaten

1 Heat the oil in a large pan. Add the onion, celery, carrots and garlic, and cook over a medium heat for about 15 mins, until golden.

2 Add the stewing steak and cook for about 5 mins, until browned. Stir in the flour, then add the bay leaves, mustard powder, thyme and tomato purée. Add the red wine, stir well, then add the stock.

3 Bring to the boil then reduce the heat, cover and simmer for 2 hrs until the meat is tender. Season to taste, then transfer to a pie dish; leave to cool.

4 Heat the oven to 180C/Gas 4. Roll out the pastry on a lightly floured surface. Remove the bay leaves from the pie filling and place a pie funnel, if you have one, in the centre of the mixture.

5 Crumble the Stilton over the filling. Brush the rim of the pie dish with a little beaten egg, then lift the pastry over the dish to cover.

6 Trim the edges to neaten and press with the back of a fork to seal. Brush the pastry with beaten egg, then make a slit in the top. Bake for 30 mins until well risen, golden and flaky.

Per serving: 641-481 cals, 37-28g fat, 18-13.5g sat fat, 29-22g carbs