Steak and Stilton Pies

By TNTPayne

Ingredients

• 1/4 cup olive oil
• 1 1/4 lb. beef chuck, cut into 1" cubes
• 3 cloves garlic, finely chopped
• 2 large yellow onions, sliced
• 2 ribs celery, thickly sliced
• 2 small carrots, thickly sliced
• 2 tbsp. minced rosemary
• 1 12-oz. bottle stout beer
• 1/4 cup flour
• 2 cups beef stock
• 2 tsp. mustard powder
• 1 bay leaf
• 1 tbsp. unsalted butter
• 10 oz. mushrooms, quartered
• 6 oz. English Stilton, crumbled
• 1 10-oz. package frozen peas
• 1 14-oz. package puff pastry
• 1 egg, lightly beaten

Details

Servings 4
Preparation time 15mins
Cooking time 100mins
Adapted from saveur.com

Preparation

Step 1

1. Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 1½ hours; set aside. Heat butter in a 10″ skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.

2. Heat oven to 375°. Divide beef mixture among four 6" pie tins (12 oz. each). Roll pastry into a 14" square; cut out four 6" circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.

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