Beef pie with Stilton cheese-straw crust recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp rapeseed oil
• 1 brisket joint, about 1.5-1.75kg, cut into 5cm chunks
• 250g bacon lardons
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 large carrot, finely chopped
• 2 garlic cloves, finely sliced
• 2 tsp fresh thyme leaves
• 2 tbsp plain flour
• 300ml Pedro Ximénez sherry
• 500ml beef stock (made with 1 stock pot)
• 400g celeriac, peeled and cut into chunks
• 2 x 320g sheets ready-rolled puff pastry
• 1 medium egg, beaten
• 125g Stilton, finely crumbled