Around the Counties in 47 Blog Posts – 5/47 Nottinghamshire.
For our 5th post in the ‘Around the Counties’ series we head to Nottinghamshire to take on the wondrous Nottinghamshire Pie.
The Internet is littered with recipes for shepherds pie and cottage pie, so it is little wonder the virtually unknown Nottinghamshire Pie has, to date, minimal exposure.
Although Nottinghamshire Pie does not enjoy the same press, let me assure you the dish most definitely sits comfortably amongst the aforementioned.
This pie requires only a few ingredients, which makes it an incredibly easy meal to put together. Just two key elements in the pie give it a real taste elevation: Beef and Stilton.
Beef and Stilton cheese represent a combination classic and deliver outstanding flavours. Because it’s easy to make and tastes great, Nottinghamshire Pie is the perfect dish to add as an Easy Beef Recipe in your personal cookbook collection.
Little is known about this dish so I am unable to enlighten you regarding its history or lore. What I can share with you is that the Nottinghamshire Pie is best saved for a Sunday evening whilst the family is gathered ‘round the table.
Serve this lovely beef dish on a large platter and encourage your diners to get stuck in! Of course, don’t forget to pair the pie with some vegetables and sides. I recommend carrots and broad beans, and a Yorkshire pudding to round out the meal.
Nottinghamshire Pie – Recipe
Ingredients
900g diced braising steak
40g seasoned flour
90g salted butter
2 leeks, washed and sliced
2 sprigs of thyme
1 litre beef stock (good quality)
500ml beer
1 tbsp wholegrain mustard
900g potatoes
90g Stilton cheese
50g breadcrumbs
Method
- Heat a large pan, and add the butter.
- Coat the meat with the seasoned flour and add to the pan in batches to brown. When all the meat is cooked, return all the meat to the pan.
- Add the leeks, mustard, thyme, stock, and beer.
- Simmer for three hours, stirring occasionally.
- 30 minutes before the end of the simmer, preheat the oven to 220C and then peel, boil, and mash the potatoes and season.
- Ensure the beef is tender, transfer to an ovenproof dish and cover with the mash.
- Crumble the Stilton cheese and breadcrumbs together over the mash and then bake for 20 minutes until golden brown.
This pie smells as it good as it tastes when you bake it for a Sunday meal with your family. Tell us how this belly-warming recipe works for you. We love hearing from our fellow foodies.
Read more articles from our ‘Around the Counties in 47 Blog Posts’ series
