Eileen's Stichelton, Steak & Running Porter Pie

Oct 16, 2025

We challenged one of our colleague's Grandmas to create a delicious pie using the savoury, salty blue cheese Stichelton and the Running Porter that The Kernel Brewery made for us. The result is Eileen's Stichelton, Steak & Running Porter Pie. Eileen says that 'I've made a variation on this pie for my family over the years and never thought of adding blue cheese to it. When I look back at all the pies I've made in the past and been quite satisfied, this is something else - I loved it'. We hope you love it too.

Ingredients 

  • 900g chuck steak
  • 1 onion
  • 340g self-raising flour
  • 115g butter
  • 55g lard
  • Worcester sauce
  • Tomato puree 
  • 85g Stichelton
  • A good glug of Running Porter
  • Beef stock
  • Fresh rosemary and bay
  • 1 egg

Method 

  • Dice and fry the onion in olive oil until softened, then remove from the pan. 
  • Cut the chuck steak into decent chunks, around 2 - 3 inches.
  • Roll the meat in seasoned flour and then brown in the pan.
  • Once the meat is browned, add the cooked onion back in to the pan and add just enough stock to cover the meat. 
  • Add a dash of worcester sauce and ½ tbsp of tomato puree to the mix and add a few sprigs of rosemary and a couple of bay leaves.
  • Bring the pan to the boil and then turn the hob down low, letting it cook for about 2 hours. Check after an hour and a half to see how tender it is.
  • Grease your pie tin with lard and then once it's cool, transfer the cooked meat filling to your pie dish and add a good glug of Running Porter. Adding it at this later stage helps to preserve the flavour of the beer.
  • Make a traditional shortcrust pastry. Add the lard and butter to the flour and bring it together with your fingers. Once it has the texture of breadcrumbs, add the Stichelton and continue to combine. 

  • Roll the pastry out, drape it over the top of your pie dish and add any pastry 'pretties' you wish to with your trimmings. Finally, wash with a beaten egg. 
  • Put the pie into a hot oven for around 30 mins. Cover with tin foil if you think it's looking too brown.
  • Serve piping hot.
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