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
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.