• 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


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.

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