Port and Stilton Pie

Serves 2
Prep Time 5 mins
Cooking Time 3 hours


  • Pre heat oven to 475ºF/240ºC/Gas mark 9
  • Cut the steak into 2.5cm/1 inch cubes
  • Put the steak into a small(600ml/1pt) bowl to marinade pour over the port, season with freshly milled black pepper and leave in the fridge overnight, this will help tenderise the meat
  • When you're ready to cook, drain off the port marinade and set aside
  • Put the meat into a clean plastic bag and add the flour
  • Shake, until the flour covers all the meat cubes
  • Chop the onion and garlic very fine (I used a Braun blender)
  • Gently heat the low fat butter in a heavy based pan
  • Add the onion and garlic and cook for 2-3 minutes
  • Now add the floured meat, and fry 4-5 minutes until browned
  • Gently pour in the port marinade, and beef stock, stirring constantly
  • Season to taste
  • Transfer to a casserole dish, cover and cook in the oven
  • Turn heat down immediately to 300ºF/150ºC/Gas mark 2 and cook for 1 hour
  • Take out to stir, then place back in oven and turn heat down to 275ºF/140ºC/Gas mark 1 and cook for 2 hours
  • Now take out again and stir, place back in oven and turn off cooker
  • Leave for 2 hours to slow cook
  • When cool, leave to one side, or freeze


  • Frozen Puff pastry (Just Roll shop bought or similar) defrosted
  • Cut the required amount of pastry
  • Approx 50ml/ 2" squares for individual pie toppings
  • Roll out to the required shape
  • I used a 5"x 4"/125mm x 100mm oval dish as a template
  • Cut out shape, place on a baking tray and brush with a little milk or beaten egg
  • Cook in oven according to packet instructions
  • If no time instructions on packet, bake at 220ºC/425ºF/Gas mark 7 for approx 15-20 minutes
  • While the pastry is baking, gently reheat the meat and crumble in the cheese at the end, stir
  • Either put the meat into pie dishes to serve or directly onto a warm plate
  • Top with the pastry


  • Heavy based fry pan
  • Casserole dish
  • Baking tray

Shopping List

  • 225g/8oz Tesco Healthy Living reduced fat stewing steak
  • 1 Medium red onion
  • 1 Clove garlic
  • 50g/1oz Low fat butter (I can't believe it's not butter)
  • 2 Heaped tbsp plain (all purpose) flour
  • 5 fl oz/150 ml Port
  • 1 Beef stock cube
  • 56g/2oz Stilton(creamy blue veined cheese)/or Gorgonzola
  • Frozen Puff pastry (Just Roll shop bought or similar)
  • Milk or egg
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{ 5 comments… read them below or add one }

tone and Pat December 18, 2008 at 3:48 am

gonna try this Les!!!

Carole and Ronnie January 12, 2010 at 5:54 pm

Thank you both we had some steak in the freezer some port left over from xmas and some stilton too and we have knocked up your recipe to much delight. Thank goodness we found on Google – thank you – tomorrow night I will put the meat into a pie and hey presto – Regards and a Happy New Year x

Lesley January 14, 2010 at 12:55 pm

Hello Carole,
Sometimes recipes get lost in the dungeons of the site, but this is one I always bring out at Christmas or January & Feb lol…it’s a great dinner for friends, most of them haven’t tried it before & they love it…

Luke March 9, 2010 at 3:06 pm

Hi there,

Having had the M&S version of this, we really wanted to make our own so that we would know fully what was going into the pie and to save having to go back to M&S. We found your website on google and tried this recipe and thought that it was delicious, far superior to the shop bought version! Thanks a lot,

Luke, Penny & Rita, (aged 27, 57 and 91!) London

spencer January 14, 2012 at 2:09 pm

I had to comment considering lesley visited this page exactly 1 year ago.
I searched Google for beef Stilton port recipes – as i have some stewing beef in the fridge and port and Stilton left over from Christmas – going to make this recipe minus the pie crust with some roast tatties – im sure it will work
ill give you a linkback from my site – http://www.letsmunch.co.uk
Let’s Munch

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