Ingredients: 

  • 750g steak (diced)
  • 1 tablespoon of flour
  • Salt and pepper
  • Neutral oil
  • 2-3 medium carrots (diced)
  • 2 medium brown onions (diced)
  • 200g stilton
  • 1 Carton of Freja Beef Bone Broth
  • 3 sprigs of rosemary
  • 1 sheet of shortcrust pastry
  • 1 egg

 

Method: 

  1. Season the diced steak generously with salt and pepper and dust with flour. Fry the steak off in batches, in an oven proof pan on a high heat. Once the steak pieces have caramelised remove them from the pan. 
  2. Add in a little more neutral oil followed by the carrot and onion, fry this over a medium heat for 3-4 minutes until softened then add back in your steak with the rosemary, stilton and Freja Bone Broth.
  3. Cover and leave to simmer on a low heat for 2-3 hours or until the steak is soft. Top up with a little more water if the mixture becomes dry. 
  4. Heat the oven to 180. 
  5. Cover the pie mix with the short crust pastry, using any excess pastry to add designs to the top of the pie. 
  6. Brush the top of the pie with a beaten egg then bake in the oven for 25 minutes.