Highland Blue Cheese and Steak Pie

Highland Blue Cheese and Steak Pie

Ingredients:

• 3 tablespoons olive oil
• 3 onions, quartered, finely sliced
• 500g chuck steak
• 1 tablespoon brown sugar
• 2 tablespoons tamari (or light soy sauce)
• 1 cup stock (veg, chicken or beef)
• 2 tablespoons flour
• 75g Highland Blue cheese
• 1 egg, beaten
• 250 g flaky pastry
  

Instructions:

• Pre-heat the oven to 200°C.
• Heat the olive oil in a heavy-bottomed pot with a lid over a medium-high heat. Add the onions and cook, stirring frequently until caramelised. This will take 20 minutes or so by which time they will be a deep golden colour and have significantly reduced in volume. Tip out into a small bowl. Add another splash of olive oil to the pot if required and brown the meat before adding in the sugar, tamari and stock. Check for seasoning, bring to the boil, then reduce the heat and put on the lid and cook for 30 minutes. Remove the lid and stir in the flour and the caramelised onions. If the mixture is too thick then add a little water to loosen. Set aside.
• Line a 22cm pie dish with a little pastry hanging over the edge which you can seal the lid on to. Spoon in the filling, dot with the blue cheese and then roll out the remaining pastry to form the lid. Brush the edge of the pastry lining the pie dish with egg then top with the lid. Either using a fork or your fingers, crimp the lid on to the bottom of the pie then brush with the egg mixture.
• Bake for 20-30 minutes or until golden.
  

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