Steak and Stilton Pies . . .


Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies. 





14 cup olive oil

1 14 lb. beef chuck, cut into 1" cubes

2 cloves garlic, finely chopped

2 large yellow onions, sliced

2 ribs celery, thickly sliced

2 small carrots, thickly sliced

2 tbsp. minced rosemary

1 (12-oz.) bottle stout beer

14 cup flour

2 cups beef stock

2 tsp. mustard powder

1 bay leaf

1 tbsp. unsalted butter

10 oz. mushrooms, quartered

6 oz. English Stilton, crumbled

1 (10-oz.) package frozen peas

1 (14-oz.) package puff pastry

1 egg, lightly beaten



Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 1½ hours; set aside. Heat butter in a 10 skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.



Heat oven to 375°. Divide beef mixture among four 6" pie tins (12 oz. each). Roll pastry into a 14" square; cut out four 6" circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.


- Saveur Magazine