Steak & Stilton Pie

Ingredients

• 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 dark beer
• 2-3 cups beef stock
• 1/4 pound stilton cheese
• 1 egg, beaten
• 1 recipe pie crust

Directions

1. Warm olive oil in a large pot. Coat the beef with the flour, salt, and pepper, then brown it in batches, giving the pieces enough space in the pan. When the beef has good color, lift it out and set it aside.
2. Put the onion into the same pan and cook it until it just starts to soften, about 5 minutes. Stir in the garlic, carrot, and mushrooms, and keep cooking until they’re tender, about 7 minutes.
3. Add the thyme and parsley, then pour in the beer and stock. Let everything simmer until the beef is tender, about 30 minutes. When it’s ready, season with salt and pepper and let the stew come down to room temperature.
4. Once the stew is cold, crumble in the Stilton and gently fold it through so the pieces stay mostly intact. Preheat the oven to 375 degrees.
5. Spoon the stew evenly into 4 bowls. Roll out the pie crust, then brush the rims of the bowls with egg. Cut the crust so each bowl can be covered, with enough dough to drape over the sides.
6. Lay the crust over each bowl, brush the tops with egg, and make vents for steam. Bake until the pastry is deep golden, about 30 minutes. Serve with mashed potatoes, roasted cauliflower, and dark English beer.