Nottinghamshire Pie

Serves 4

Preparation time approximately 30 minutes

Cooking time over 2 hours

Ingredients
900g/2lb diced chuck steak
40g/1½oz flour (lightly seasoned)
90g/3oz butter
2 whole leeks, washed and chopped
2 sprigs of thyme
1½ litre/ 3 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

1. Coat the meat with the seasoned flour; put a large pan on the stove to heat.

2. Melt the butter into the pan then add the meat, cook until sealed.

3. Add the leeks, mustard and thyme, pour in the stock. Simmer for 2 hours, stirring occasionally.

4. Make the mash whilst the meat is cooking.

5. Preheat the oven to 220C/425F/Gas 7

6. Check the meat is tender, then pour into an ovenproof dish and cover with the mashed potato.

7. Top with the Stilton and breadcrumbs then bake for 20 mins until golden brown.

8. Serve piping hot with steamed greens.

This recipe was kindly supplied by Roy Wood of The Waggon & Horses, Halam, Notts - http://www.thewaggonathalam.co.uk