Beef, stilton and Guinness pie
If you make just one recipe this month it's got to be this rich, meaty pie with crisp, cheesy pastry from Chef Ben O’Donoghue. You can even make cheese straws from the scrap pastry!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Baking dish
- Oven
- Stove
- Mixing bowl
- Fine-mesh sieve
- Rolling pin
- Pastry brush
- Pie dish
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Colander
- Baking sheet
- Whisk
- Fork
Ingredients
- 1kg braising beef trimmed of excess fat and cut into large chunks
- 2 cloves garlic chopped
- a small bunch thyme leaves stripped
- 1 tbsp black peppercorns
- 500ml can Guinness
- 6 tbsp flour seasoned
- 8 shallots halved
- 500g puff pastry fresh or frozen (defrosted)
- 100g stilton crumbled (Colston Basset is good)
- 1 beaten egg to glaze
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