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beef beer and stilton pie


1.5 kilos chuck steak

2 tbsp oil

1 tbsp bacon dripping

2 onions, sliced

3 cloves garlic, sliced

2 tbsp flour

¾ pint ale


2-3 oz stilton


1 Batch of rough puff pastry

1 egg

Cut the meat into cubes.  Heat the oil and dripping in an oven proof pan, then fry the meat in batches, until brown. Set aside. Fry the onion and garlic in the oil and dripping for a few minutes, then return the meat to the pan, stir in the flour and ale.


Cook in a slow oven for several hours.


Stir in the stilton.


Roll our half the pastry and line a pie dish.  Spoon out the filling, reserving the gravy to serve separately. Top the pie and crimp, then brush with beaten egg.

Cook until the pastry is golden brown.