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


  • 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


  • 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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