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Serves: 4
Prep time: 20 minutes

I don’t know why this combination works it just does. Classically this pie is made with ale and by all means use it in place of the Port. My feeling was that the sweetness of the Port counterbalances the tartness of the cheese, but both are yummy. Don’t be put off by the long cooking time. It’s simply a matter of putting it all together and leaving it to slow cook away for a while. No pressure and worth it - I’m not sure if there are many people who can turn down a good meat pie.

2 tbsp olive oil
500 g beef stewing steak, cut into 4 cm chunks (chuck is the best cut)
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 leek, white part only, finely chopped
1 tsp tomato purée
1 tbsp plain flour
300 ml port
1-pint beef stock, needless to say the fresh stuff from the chiller cabinet is best
A few fresh thyme sprigs, finely chopped
2 bay leaves
150g Stilton cheese, broken into chunks

Preheat the oven to 160^oC. Heat 1 tablespoon oil in a medium, heavy-based casserole pan. Season the meat, and then brown in batches. Remove the meat with a slotted spoon between each batch and set aside on a plate. Add the rest of the oil to the pan, along with the veggies and cook over a low heat for 10 minutes or until softened and slightly caramelized. Add the tomato purée and flour and cook for a minute. Slowly add the bottle of port, then cover with stock. Return the meat to the pan, add the herbs, then cover the pan with its lid and place in the oven for 2 hours or until the meat is falling apart and the sauce has thickened slightly. Leave to cool to room temperature, then stir in the Stilton. Split the casserole between individual pie dishes. Heat the oven to 200^oC. Roll out the puff pastry and cut into lids to fit the top of the pies. Brush the edges of the pie dishes with beaten egg. Pop the lids on and press down firmly. Brush the lids with the egg, then use any of the excess pastry to make shapes for the tops of the pies. Put the pies on a baking sheet then into the oven for 25 minutes or until the pastry is puffed up and golden and the pies are bubbling.