roquefort pie serve photo
3 h 30 min
Average: 2.2 (5 votes)

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

Preparation

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. 

2

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. 

3

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. 

4

When cooked, reserve and leave to cool. 
Preheat the oven to 180°C fan. 

5

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. 

6

Cook for 30-40 minutes until the pastry turns a nice golden-brown colour. 

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