Steak and Stilton Pies

Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies which make them perfect for the cold winter nights!



  • Steak and Stilton Pies¼ cup olive oil
  • 1¼ lb. beef chuck, cut into 1″ cubes
  • 3 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
  • ¼ 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


1. 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.

2. 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.

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