roquefort pie serve photo
3 h 30 min
Average: 5 (1 vote)

Steak and Roquefort PDO Pie

By Valentine Benoist, Editor

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. 

Preparation time

3 h

Ingredients For

  • 1 kg
  • 200 gr
  • A slice of Roquefort cheese
    Roquefort PDO
  • x 1
  • x 2
  • x 2
  • 1 tablespoons
  • 2 tablespoons
  • 500 ml
  • x 1
  • x 1



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. 

The French touch you need in your inbox

Please complete this field
Your registration is confirmed

Join our Taste France Family community

Become part of our community of passionate foodies with exclusive access to events, dedicated content, and more!