Rachel's Cheese and Steak Pie

Rachel is our most widely celebrated cheese. This extremely versatile cheese is an absolute delight on any cheese board, filling inside chicken breasts with spinach, topping of a homemade lasagne, or try it in our Cheese and Steak Pie recipe below!

The cooking time is quite long, but don't let that put you off. Much of the cooking time is in the oven, so you'll be able to relax with a glass of wine for part of the process!

This recipe works great in either an individual dish or a large sharing pie.  



Prep time 15 mins Cooking time 2.5 hours  Total 2 hours 45 mins



  • 3 tbsp sunflower oil
  • 3 onions, finely sliced
  • 500g stewing beef, chopped
  • 400ml bottle of dark, sweet ale (we use Equinox, from Glastonbury Ales)
  • 1 beef stock
  • 2 green peppers, chopped
  • 2 tbsp jalapeños, chopped
  • 1 1/2 tbsp American style mustard
  • 100g Rachel cheese, cubed
  • 2 packs of puff pastry
  • 1 Egg, beaten
  • Salt and pepper to season



Pre heat the oven to 160 degrees C
If you have a flameproof casserole dish, you can use this for frying on the hob, if not then just use a large saucepan.
Add the onions cooking on a low-medium heat for 5-10 mins, then add the peppers and fry for a further 5 mins. Move to a bowl and set aside.
Add the rest of the oil to the dish, add the beef and brown well on a high heat - (you may need to do this in batches)
Move the beef to a bowl, and wipe out the casserole dish/saucepan
Return the onions and beef back in the dish, add the ale and 200ml water
Bring to a simmer on the hob and break up the beef stock cube, stir - bring to the boil
If you've used a casserole dish, cover with either a casserole lid or foil, (if you've used a saucepan, take care in transferring contents from the saucepan to an ovenproof dish as this is hot and may splash out. Poor slow and steady). Cover and place in the oven for 1.5-2 hours, or until the beef is tender, stirring occasionally.
Remove from the oven and remove the beef with a slotted spoon, place in a bowl and set aside.
Place the dish back on the hob (or sauce back into the saucepan) and simmer the onions and stock until reduced, then add the beef back into the dish and shred the beef through the sauce.
Allow to cool.
Stir in the Rachel cheese, mustard and jalapeños.

Prepare that pastry 

Rolling out the pastry, cutting 2 sizes, **if using an individual dish you will need a larger sized shape of the dish you wish to assemble the pie in (this must account for the depth of the dish and overhang lip for sealing the pastry) and one about 1cm wider that the dish circumference - if it's a warm day, you may want to pop the pastry back in the fridge for 15 mins before lining the dish.
Line the pastry inside the pie dish ensuring the sides slightly overhang
Add the pie filling leaving about 1cm gap from the top of the dish.
*If you're doing our easy large sharing pie, you need a large plate to trace out your bottom layer of pastry and a larger circle to top the pie - about 1-2cm larger.
Place the base on a large tray on some baking paper.
Spoon the filling evenly from the centre of the pastry moving outward, leaving 2-3cm edge of the pastry for sealing
Use the beaten egg to brush the edges around the pastry rim and place the smaller sized pastry lid on top, twisting and crimping the edges well.
Cut two or three lines in the centre of the pie to allow steam to release. 
Glaze all over with beaten egg and place back in the oven for 20 mins or until puffed and golden.
Glaze the pastry again with beaten egg as soon as it's out of the oven and leave to rest for 5-10 mins before eating.
Serve and Enjoy!