Steak, potato and blue cheese pie

Serves: 6

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 4 small potatoes, peeled and cut into small cubes
• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• 900g/2lb braising steak, chopped into bite-sized pieces
• few sprigs rosemary, trimmed and chopped
• 1  Bovril cube
• 1 tablespoon(s) flour
• 300ml/½ pint hot water
• 100 gram(s) pack Roquefort cheese, cubed
• ½ x 425g pack ready-rolled puff pastry (we like Jus-Rol, £1.39 from supermarkets)
• 1  egg, lightly beaten, to glaze
• You will need: a deep, ovenproof pie dish

Method

1. In a saucepan, cook potatoes in boiling, salted water till they're soft but still have a bite to them. Drain and pop to one side. In a large saucepan, heat oil and cook onion till soft, then add garlic and cook for 30 secs. Add meat and cook till no longer pink, stirring occasionally. Now add rosemary, and a pinch each of sea salt and black pepper.
2. Crumble over Bovril cube and stir, then stir through flour. Now, pour over hot water, stir, and bring to boil. Reduce to a simmer and leave to cook gently for about 10-15 mins, till sauce has thickened. Add potato and Roquefort, then spoon mixture into a pie dish.
3. Wet edges of dish, then lay pastry over and press down edges. Trim with a knife. Using the back of a fork, mark around edges of pastry. Brush with egg, slash the top and pop in oven for 20-25 mins, till golden.

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