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Steak and Stilton Pie

Steak and Stilton Pie

Jackie Botto
A variation of an English culinary tradition. You can use Guinness or your favorite local stout.
Servings 4


  • pounds beef chuck cut into ½-inch cubes
  • 2 tablespoons all-purpose flour
  • ¼ cup olive oil divided
  • 24 ounces button mushrooms sliced
  • 1 large yellow onion sliced
  • ½ teaspoon kosher salt
  • 2 cloves garlic minced
  • 1 tablespoon rosemary chopped
  • 12 ounces stout beer try Guinness
  • 6 ounces beef stock
  • 3 sprigs thyme plus additional leaves for crust
  • 6 ounces Stilton crumbled
  • 18 ounces frozen puff pastry defrosted
  • 1 egg beaten


  • ►Add beef and flour to a large bowl. Gently toss beef in flour until thoroughly coated.
  • ►Add 2 tablespoons of olive oil to a heavy bottomed pan and brown beef on all sides over medium heat, about 10 minutes.
  • ►Remove beef from pan. Add another 2 tablespoons of olive oil to pan along with mushrooms, onions, and salt. Cook vegetables until browned and tender, about 12 minutes. Add garlic and rosemary to pan and continue to cook 3 minutes more.
  • ►Add beef back to pan. Stir in stout, beef stock, and thyme, scraping up any browned bits in pan. Cover with a tightly fitting lid and simmer over low heat for 1½ hours until beef is tender and gravy has thickened. Stir in Stilton.
  • ►Heat oven to 400°F. Unfurl pastry sheets. Shape one sheet to fit an 8x8- or 9x13-inch roasting pan. Ladle filling into pastry lined pan. Brush egg on edges of pastry and layer second sheet of pastry on top. Trim edges and pinch pastry together with a fork along edge of pie. Use a knife to cut six ½-inch holes for steam to escape. Brush entire top with egg. Sprinkle with reserved thyme leaves.
  • ►Place pan on a baking sheet in case of dripping. Bake for 40 minutes until pastry is puffed and golden brown.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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