Steak and Ale Pie with Viking Danish Blumello Cheese
1 medium onion, diced
1-2 tbsp. Filippo Berio olive oil
500g chuck steak
2 tbsp. flour seasoned with Maldon sea salt and black pepper
Medium sweet potato, peeled and diced
125ml beef stock (approx.)
2 tsp. Tiptree Hot English Mustard
150g mushrooms, wiped and quartered
100g Viking Danish Blumello cheese
375g puff pastry, ready made
Heat oil in a large pan and gently sweat onions untiltender, toss meat in seasoned flour, add to pan and turn heat up to brown meat on all sides, add sweat potato or parsnips to pan with ale and stir mix thoroughly. Bring to boil and add sufficient stock to cover meat and vegetables.
Cook over a medium heat for approx. 60 minutes until meat is tender, adding more stock if necessary. Season with mustard and add mushrooms 5 minutes before end of cooking time. Allow to cool.
Divide mixture between 4 individual dishes or place in a large pie dish, crumble the cheese over the top and stir lightly through the meat mixture.
Roll out pastry and use to top the pie dishes, brush with beaten egg and bake at 220*C (200*C for fan force ovens) or gas mark 7 for 15-20 minutes until pastry is risen and golden.