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Beef Pie with Stilton Cheese-Straw Crust

This Beef Pie with Stilton Cheese-Straw Crust is a comforting and flavorful dish that’s perfect for cozy evenings. The rich beef filling, slow-cooked in Pedro Ximénez sherry, delivers depth and warmth in every bite.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Course Main Course
Cuisine American
Servings 4 People

Ingredients
  

  • 2 tablespoons rapeseed oil
  • 1 brisket joint approximately 1.5-1.75kg, cut into 5cm chunks
  • 250 g bacon lardons
  • 1 onion finely chopped
  • 1 celery stick finely chopped
  • 1 large carrot finely chopped
  • 2 garlic cloves thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons plain flour
  • 300 ml Pedro Ximénez sherry
  • 500 ml beef stock made with 1 stock cube
  • 400 g celeriac peeled and cut into chunks
  • 2 sheets ready-rolled puff pastry 320g each
  • 1 medium egg beaten
  • 125 g Stilton cheese finely crumbled

Instructions
 

  • Brown the Beef
  • Begin by heating the rapeseed oil in a large flameproof casserole over medium heat. Brown the beef in batches, taking care not to overcrowd the pan, which ensures each piece is properly seared. Once browned, set the beef aside on a plate.
  • Cook the Vegetables and Bacon
  • Add the bacon lardons to the casserole and fry for 2-3 minutes, or until golden. Next, add the finely chopped onion, celery, carrot, garlic, and thyme. Allow the vegetables to soften by cooking gently for 6-8 minutes. While the vegetables cook, preheat the oven to 160°C (140°C fan), or gas mark 2.
  • Prepare the Sauce
  • Sprinkle the plain flour over the softened vegetables and cook for 1 minute. Pour in the Pedro Ximénez sherry, letting it bubble for a few minutes to reduce slightly. Then, add the beef stock and return the browned beef to the pan. Bring everything to a simmer, cover with a lid, and transfer the casserole to the oven. Let it cook for 3 hours.
  • Add the Celeriac
  • About 45 minutes before the cooking time is complete, remove the casserole from the oven and stir in the celeriac. Cover the dish again and return it to the oven for the remaining 45 minutes.
  • Shred the Beef and Cool the Filling
  • Once the casserole is done, remove it from the oven and place it on the hob. Use a slotted spoon to transfer the beef to a cutting board, then simmer the liquid until it reduces to a thick sauce. Shred the brisket into bite-sized pieces and return it to the casserole, seasoning well. Allow the filling to cool completely.
  • Assemble the Pie
  • Increase the oven temperature to 220°C (200°C fan), or gas mark 8. Transfer the cooled beef mixture into a pie dish. Lay the ready-rolled puff pastry sheets on a flat surface with the long edges facing you. Brush one sheet with a small amount of the beaten egg, then sprinkle evenly with the crumbled Stilton cheese. Place the second sheet of pastry over the top and gently press down to seal. Cut the pastry into 8 strips and twist each strip along its length. Arrange these twists over the pie, ensuring they fit snugly. Trim any excess pastry to match the size of the pie dish. Bake for 40 minutes or until the pastry is golden brown and well-risen.
Keyword Beef Pie with Stilton Cheese-Straw Crust