Full of lovely rich flavours, this beef, Stilton and ale pie is perfect for cold evenings. Made using ready-made puff pastry, it only takes 20 mins to prepare
- 250g ready-made puff pastry (half a packet of Jus-Rol All-Butter Puff pastry)
- Beaten egg, to glaze
- For the filling
- 3 tbsps plain flour, seasoned
- 600g (1¼lb) braising steak (chuck steak or shin of beef), cut into large cubes
- 2 tbsps vegetable oil
- 2 medium onions, peeled and cut into wedges
- 2 cloves garlic, peeled and chopped
- 300ml (½ pint) stout (we used Guinness)
- 150ml (¼ pint) hot beef stock
- 1 tsp brown sugar
- 1 bay leaf
- 100g (3½oz) Stilton
- You will also need
- 900ml-1.25 litre (1½-2 pint) capacity pudding bowl or pie dish
To make the filling: Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 mins, until browned all over. Transfer it to a casserole dish. Set the oven to or 160°C/320°F/Gas Mark 3
Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 mins until softened.
Pour in the stout and stock. Bring to the boil and add the sugar and bay leaf. Stir, then pour over the meat. Cover and cook in the oven for 1½ hours. Take out and leave to cool, if you have time.
Set the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of the bowl. Cut out a round, then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well, tuck the excess pastry under the rim. Brush with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 mins, until the pastry is golden.
Want to make your own puff pastry? Try our easy puff pastry recipe