Beef, Stilton and Guinness Pie


Serves 4 / 40 minutes + 2 hours in the oven + marinating


  • Braising beef 1kg, chuck, flank or brisket all work well, trimmed of excess fat and cut into large chunks
  • Garlic 2 cloves, chopped
  • Thyme a small bunch, leaves stripped
  • Black peppercorns 1 tbsp
  • Guinness 500ml can
  • Flour 6 tbsp, seasoned
  • Oil for frying
  • Shallots 8, halved
  • Puff pastry 500g, fresh or frozen (defrosted)
  • Stilton 100g, crumbled (Colston Basset is good)
  • Egg 1 beaten, to glaze


Put the beef, garlic, thyme, peppercorns and Guinness into a bowl. Cover and marinate for 2-3 hours (or 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 the beef all over in batches – you want it to colour, not stew. Remove, brown the shallots in the casserole then return the beef and the marinade to the pan. Cover and simmer for about 11/ 2 hours or until the beef is tender (or cook in the oven on 160C/fan 140C/gas 3). Cool slightly.

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry to the thickness of a pound coin. Sprinkle the Stilton over one half, fold the other half on top and roll again to the same thickness. 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 20-25 minutes until the pastry is crisp and golden.

As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit

Posted by c55 in : meat, No Comments on Beef, Stilton and Guinness Pie


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