Beef, stilton and ale pie recipe

Full of lovely rich flavours, this beef, stilton and ale pie is perfect for cold evenings. Made using ready-maade puff pastry, it only takes 20 mins to prepare

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the filling: Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tbsp 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.

Step 2

Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 mins until softened.

Step 3

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.

Step 4

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.

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