Name: Beef, stilton and Guinness pie
Total time: 40 min
Yield: Serves 4
Ingredients: 1kg braising beef trimmed of excess fat and cut into large chunks; 2 cloves garlic chopped; a small bunch thyme leaves stripped; 1 tbsp black peppercorns; 500ml can Guinness; 6 tbsp flour seasoned; 8 shallots halved; 500g puff pastry fresh or frozen (defrosted); 100g stilton crumbled (Colston Basset is good); 1 beaten egg to glaze

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Beef, stilton and Guinness pie

Beef, stilton and Guinness pie

Published: March 1, 2017 at 3:08 PM

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Serves 4

A little effort

Total time: 40 mins

+ 2 hours in the oven + marinating

A star rating of 5 out of 5.1 ratingRate

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If you make just one recipe this month it's got to be this rich, meaty pie with crisp, cheesy pastry from Chef Ben O’Donoghue. You can even make cheese straws from the scrap pastry!

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Alternatives

Complete the dish

Try this beef, stilton and Guinness pie, then check out our traditional steak pie, beef and guinness stew, steak and ale pie, steak and blue cheese pie and more pie recipes.

Ingredients

1kg braising beef

trimmed of excess fat and cut into large chunks
2 cloves garlic

chopped
a small bunch thyme

leaves stripped
1 tbsp black peppercorns
500ml can Guinness
6 tbsp flour

seasoned
8 shallots

halved
500g puff pastry

fresh or frozen (defrosted)
100g stilton

crumbled (Colston Basset is good)
1 beaten egg

to glaze

Method

step 1

Cut 1kg braising beef into large chunks.
Put the beef, 2 chopped cloves of garlic, a small bunch of thyme leaves, 1 tbsp black peppercorns and 500ml Guinness into a bowl.
Cover and marinate for 2 hours.
step 2

Take out the beef, pat dry and toss in 6 tbsp flour. Strain the marinade and keep the liquid.
Heat some oil in a casserole dish and brown the beef all over.
Remove, brown 8 halved shallots in the dish, then return the beef and the marinade to the pan.
Cover and simmer for about 1½ hours or until tender.
step 3

Heat the oven to 200c/fan 180c/gas 6. Roll out a 500g block of puff pastry to the thickness of a pound coin.
Sprinkle 100g stilton over one half, fold the other half on top and roll again to the same thickness.
Cut out pastry to fit the tops of 4 pie dishes (or use one big one).
Divide the filling between the dishes, brush a little beaten egg around the rims and top with pastry.
Crimp the edges and brush with more egg.
Cook for 20-25 minutes until the pastry is golden.

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