This is a dish created by chef Roy Wood October 2008.
Preparation time approximately 30 minutes
Cooking time over 2 hours
Serves 4
Ingredients
900g/2lb diced chuck steak
40g/1½oz flour (lightly seasoned)
90g/3oz butter
2 whole leeks, washed and chopped
2 sprigs of thyme
1 litre/ 2 pints beef stock (cubes are good for this)
1 tablespoon wholegrain mustard
900g/2lb potatoes, peeled, boiled, mashed and seasoned
90g/3oz stilton (Colston bassett or Cropwell Bishop ideally)
I slice of bread, toasted, then grated to make breadcrumbs
Method
- Coat the meat with the seasoned flour; put a large pan on the stove to heat.
- Melt the butter into the pan then add the meat, cook until sealed.
- Add the leeks, mustard and thyme, pour in the stock. Simmer for 2 hours, stirring occasionally.
- Make the mash whilst the meat is cooking.
- Preheat the oven to 220°C/425°F/Gas 7
- Check the meat is tender, and the sauce is thickened then pour into an ovenproof dish and cover with the mashed potato.
- Top with the Stilton and breadcrumbs then bake for 20 mins until golden brown.
- Serve piping hot with steamed greens
n.b cooking times for the beef are dependent on the quality. Some diced beef may take longer than others to tenderise. If your sauce does not look thick enough either reduce further or thicken with cornflour or granules.
What the press say
http://www.thepublican.com/story.asp?storycode=61513
http://european-culinary-travel.suite101.com/article.cfm/make_nottinghamshire_pie_like_waggon_horses
http://www.bbccountryfilemagazine.com/feature/real-food/taste-nottinghamshire
