Sunday Supper: Steak & Stilton Pie Recipe

• Olive oil
• 2 pounds stewing beef
• 2 tablespoons all-purpose flour
• Kosher Salt and Cracked Black Pepper
• 1 onion, finely chopped
• 4 cloves garlic, sliced
• 1 carrot, chopped
• 8 ounces button mushrooms, sliced
• 1 small bunch of thyme
• 1 small bunch of parsley, chopped
• 1 can (12 ounces) dark beer
• 2-3 cups beef stock
• 1/4 pound stilton cheese
• 1 egg, beaten
• 1 recipe pie crust

1. Heat olive oil in large pot. Toss beef with flour, salt, and pepper, and fry in batches, making sure to not crowd the pan. Once the beef has browned, remove from pan and reserve. Add onion to the pan and cook until beginning to soften, about 5 minutes. Add garlic, carrot and mushrooms and cook until soft, about 7 minutes. Add thyme and parsley then pour over beer and stock. Simmer until the beef is tender, about 30 minutes.
2. Once the beef is tender, season with salt and pepper and cool to room temperature. Once the stew is cold, crumble Stilton into stew and stir carefully so the Stilton does not break up too much.
3. Preheat oven to 375u0b0. Divide stew evenly among 4 bowls. Roll out pie crust and brush tops of each bowl with egg. Cut pie crust so that the tops of each bowl are covered and flaps of dough hang down the sides. Top each bowl with pie crust, brush with egg, and cut steam vents.
4. Bake until crust is golden brown, about 30 minutes. Serve with mashed potatoes, roasted cauliflower and dark English beer.

olive oil, stewing beef, flour, kosher salt, onion, garlic, carrot, button mushrooms, thyme, parsley, dark beer, beef stock, stilton cheese, egg, recipe pie crust

Taken from www.seriouseats.com/recipes/2011/04/steak-stilton-pie-meat-pie-recipe.html (may not work)