Member recipe

Beef, Guinness and Stilton Pie

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(5 ratings)

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Cooking time

Prep: 15 minutes Cook: 2 hours and 45 minutes

Skill level



Serves 4

This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef. This is made using ready-made puff pastry, because life is too short to make your own! Method.

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  • 250g ready-made puff pastry (about half a packet of All-Butter Puff pastry)
  • 1 beaten egg, to glaze
  • 3 tablespoons of plain flour, seasoned with salt and pepper
  • 500g (1lb) braising steak (chuck steak or shin of beef), cut into large cubes
  • 2 tablespoons of vegetable oil
  • 2 medium onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 8 button mushrooms
  • 300ml (½ pint) Guinness
  • 150150ml (¼ pint) of good quality beef stock (please don’t be tempted to use stock cubes!)
  • 1 dessert spoon of Worcestershire sauce
  • 1 teaspoon of sea salt
  • 1 teaspoon of dried mixed herbs
  • 1 teaspoon of caster sugar
  • 1 bay leaf
  • 100g Stilton cheese crumbled


  1. Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.

  2. Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.

  3. Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.

  4. Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.

  5. Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.

  6. Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

Comments, questions and tips

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2nd Jul, 2018
Beautiful recipe! I've made it 2x and everyone loved it. Today I panicked because i thought I lost the link to this recipe. Will be making it this week to embellish my day off. So looking forward to it!! Thank you for posting this wonderful recipe!
Michelle Borg's picture
Michelle Borg
19th Apr, 2018
I followed this recipe to the letter but found it both bitter and salty!
spindoctor's picture
1st May, 2018
The only reason this pie would be salty is because you added to much salt or used a cheap commercial stock ( commercial cheap stocks are very salty)! 1oz of salt for this size pie is a very small amount. It is also very important not to miss the added sugar from this recipe that is needed to offset the bitterness of the Guinness. I have made this pie about 100 times and nobody has ever said it was anything but fantastic. look to your own cooking technique before you complain about a tried and tested recipe.
27th Mar, 2018
Loved this. Popped an anchovy in for good measure.
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