What is a Nottinghamshire pie? - Steak and Stilton pie easy step-by-step recipe

Cornwall has pasties, Scotland has haggis, Bakewell has its tart but what about Nottingham(shire?)
By Abigail Rabbett
Published 12th Dec 2023, 10:22 GMT
On a cold day there's nothing better than a rich, buttery, flavour-packed Nottinghamshire pieOn a cold day there's nothing better than a rich, buttery, flavour-packed Nottinghamshire pie
On a cold day there's nothing better than a rich, buttery, flavour-packed Nottinghamshire pie

We've all heard of shepherd's pie and cottage pie but what about Nottinghamshire pie? This little-known dish takes all the elements of our dinner-time favourites with an elevated twist that we think sets it a cut above the rest.

The culinary gem that has been tantalising taste buds for generations - consisting of succulent steak and rich Stilton cheese, topped with a layer of golden-brown potato, the Nottinghamshire pie is a beloved symbol of regional cuisine.

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The Nottinghamshire Pie traces its roots back to the traditional British meat pie, a staple of hearty meals enjoyed by laborers and families alike. As with many regional dishes, the pie evolved, to reflect the local flavours and ingredients available in the county.

Read more: Nottinghamshire food and drink

The addition of Stilton cheese (a local ingredient, don't be fooled by its name), renowned for its strong taste, gives the pie a distinctive twist and richness that set it apart from other meat pies.

The crowning glory of the Nottinghamshire Pie is the layer of buttery mashed potatoes that graces its top. This addition not only adds a delightful textural contrast (especially if you add breadcrumbs) but also pays homage to the agricultural roots of the region.

There are a few variations of the Nottinghamshire Pie floating around online some suggesting it should be topped with puff pastry or sliced potatoes. We say its all about personal preference but can you really beat mash?

Nottinghamshire Pie recipe

Ingredients:

  • 500g diced steak (sirloin or rump)
  • 150g Stilton cheese, crumbled
  • 4 large potatoes, peeled and cut into chunks
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 300ml beef stock
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions:

  1. Preheat your oven to 180°C (350°F).

  2. Prepare the mashed potatoes:

    • Boil the potato chunks in salted water until tender.
    • Drain the potatoes and mash them with a potato masher or fork until smooth.
    • Season the mashed potatoes with salt and pepper to taste. Set aside.

  3. In a large pan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.

  4. Add the diced steak to the pan and brown on all sides. Season with salt and pepper.

  5. Pour in the beef stock and let it simmer for 10-15 minutes until the meat is tender and the stock has reduced.

  6. Transfer the steak mixture to a pie dish, spreading it evenly.

  7. Sprinkle the crumbled Stilton cheese over the steak mixture.

  8. Spread the mashed potatoes over the cheese layer, creating an even and smooth top.

  9. If you like, use a fork to create a decorative pattern on the mashed potato surface.

  10. Brush the mashed potato layer with a little olive oil and season with salt and pepper.

  11. Bake in the preheated oven for 35-40 minutes or until the top is golden brown.

  12. Garnish with fresh thyme before serving.

Related topics:EnglandTablesPeopleNottinghamshireHistoryCookingWorkersWorcestershireAgricultureEast Midlands