Best Beef Guinness And Stilton Pie Recipes

Beef, Guinness and Stilton Pie image

Provided by spindoctor

Time 3h

Yield Serves 4

Number Of Ingredients 16

250g ready-made puff pastry (about half a packet of All-Butter Puff pastry)
1 beaten egg, to glaze
3 tablespoons of plain flour, seasoned with salt and pepper
500g (1lb) braising steak (chuck steak or shin of beef), cut into large cubes
2 tablespoons of vegetable oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
8 button mushrooms
300ml (½ pint) Guinness
150150ml (¼ pint) of good quality beef stock (please don't be tempted to use stock cubes!)
1 dessert spoon of Worcestershire sauce
1 teaspoon of sea salt
1 teaspoon of dried mixed herbs
1 teaspoon of caster sugar
1 bay leaf
100g Stilton cheese crumbled

Steps:

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 minutes until browned all over.
Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and 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.
Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

BEEF, STILTON AND GUINNESS PIE image

Categories Beef

Number Of Ingredients 12

1kg braising beef (chuck, flank or brisket all work well), trimmed of excess fat and cut into large chunks
4 cloves garlic, chopped
Thyme
1 tablespoon black peppercorns
12 ounce can Guinness
6 tablespoons plain flour, seasoned
8 shallots, halved, roots intact
Shortcrust Pastry
100g Stilton, crumbled
1 egg, beaten, to glaze
Mixed mushrooms
Beef Broth

Steps:

Put beef, garlic, thyme, peppercorns and Guinness into a bowl. Cover and marinate for 2-3 hours (preferably overnight). Take out the beef, pat dry and toss in the flour (strain the marinade and keep the liquid). Heat some oil in a large casserole and brown beef all over in batches - you want it to colour, not stew. Remove beef to a plate. Brown shallots in the casserole, then return beef, mushrooms and marinade to pan. Cover and simmer for about 2 hours or until beef is tender (or cook in oven on 160°C). Cool slightly. Heat the oven to 400. Roll the pastry to the thickness of a $2 coin. Cut around the tops of 4 pie dishes (or use one big one). Divide the filling between the dishes, brush a little egg around the rims and top with pastry. Trim the edges, then brush more egg over the top. Cook for 35 minutes until the pastry is crisp and golden. For the Shortcrust Pastry: 400g = flour salt 100g = butter 100g = lard/crisco 4-6 tbsp cold water to mix Mix flour and salt in a bowl. Cut fat into cubes and add this to flour. Use fingertips to rub the fat into the flour until the mixutre resembles fine breadcrumbs. Add the water very gradually stirring it with a knife. When dough just sticks together, knead it lightly until it forms a ball. Wrap in cling film and allow to rest in the fridge for 15 minutes or up to 2 days.