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:
- 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.
- 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.
- 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.
- Heat the oven to 180.
- Cover the pie mix with the short crust pastry, using any excess pastry to add designs to the top of the pie.
- Brush the top of the pie with a beaten egg then bake in the oven for 25 minutes.