Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
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.saveur.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Pie dish
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Whisk
- Baking sheet
Ingredients
- 1⁄4 cup olive oil
- 1 1⁄4 lb. beef chuck, cut into 1" cubes
- 2 cloves garlic, finely chopped
- 2 large yellow onions, sliced
- 2 ribs celery, thickly sliced
- 2 small carrots, thickly sliced
- 2 tbsp. minced rosemary
- 1 (12-oz.) bottle stout beer
- 1⁄4 cup flour
- 2 cups beef stock
- 2 tsp. mustard powder
- 1 bay leaf
- 1 tbsp. unsalted butter
- 10 oz. mushrooms, quartered
- 6 oz. English Stilton, crumbled
- 1 (10-oz.) package frozen peas
- 1 (14-oz.) package puff pastry
- 1 egg, lightly beaten
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