Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 kg beef chuck, cut into 3 cm cubes
- 2 tbsp plain flour, 1 tsp fine sea salt, 1 tsp black pepper
- 2 tbsp neutral oil, 1 tbsp unsalted butter
- 2 large onions (about 500 g), sliced; 300 g chestnut mushrooms, quartered; 3 garlic cloves, minced
- 1 tbsp tomato paste; 330 ml brown ale; 500 ml beef stock; 1 tbsp Worcestershire sauce
- 4 thyme sprigs; 2 bay leaves; 2 tsp English mustard
- 150 g Stilton, crumbled
- Pastry lid: 250 g plain flour; 125 g cold unsalted butter; 1/2 tsp salt; 1 large egg yolk; 3–4 tbsp ice water
- Glaze: 1 egg + 1 tsp milk
- Mash: 1 kg floury potatoes; 40 g butter; 100 ml warm milk; salt and pepper
- Greens: 400 g tenderstem broccoli/green beans/peas
Do This
- 1. Make shortcrust: rub flour, salt, and cold butter to crumbs; mix in yolk and ice water; chill 1 hour.
- 2. Brown seasoned, floured beef in oil and butter; set aside.
- 3. Soften onions; add mushrooms and garlic. Stir in tomato paste and a little flour. Deglaze with ale; add stock, Worcestershire, herbs, and beef.
- 4. Braise covered at 160°C (140°C fan) / 320°F for 2 to 2.5 hours until tender.
- 5. Reduce on the hob to a glossy gravy; stir in mustard; cool 20–30 minutes. Fold in Stilton.
- 6. Fill pie dish; roll pastry to 3 mm; top, crimp, egg-wash, and vent. Bake at 200°C (180°C fan) / 392°F for 40–45 minutes.
- 7. While it bakes, make mash and greens. Rest pie 10–15 minutes, then serve.
Why You’ll Love This Recipe
- Ultra-comforting: slow-cooked beef in a rich, glossy ale gravy with pockets of melty Stilton.
- Reliable pastry: a simple shortcrust lid that bakes up deeply golden and crisp.
- Make-ahead friendly: the filling actually improves overnight, so you can assemble and bake later.
- Complete dinner: served with buttery mash and bright greens for balance.
Grocery List
- Produce: Onions, chestnut mushrooms, garlic, thyme, bay leaves, floury potatoes, tenderstem broccoli/green beans/peas.
- Dairy: Unsalted butter, Stilton, milk, eggs.
- Pantry: Beef chuck, plain flour, neutral oil, tomato paste, brown ale, beef stock, Worcestershire sauce, English mustard, salt, black pepper.
Full Ingredients
Beef and Gravy
- 1 kg beef chuck, cut into 3 cm cubes
- 1 tsp fine sea salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp plain flour (for dredging)
- 2 tbsp neutral oil (rapeseed or sunflower)
- 1 tbsp unsalted butter
- 2 large onions (about 500 g), halved and sliced
- 300 g chestnut mushrooms, quartered
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 330 ml brown ale (1 standard bottle)
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tsp English mustard
- 150 g Stilton, crumbled into small chunks
- Optional thickener: 1 tbsp cornflour mixed with 1 tbsp cold water (only if needed)
Shortcrust Pastry Lid
- 250 g plain flour
- 1/2 tsp fine salt
- 125 g cold unsalted butter, cubed
- 1 large egg yolk
- 3–4 tbsp ice-cold water
Egg Wash
- 1 large egg beaten with 1 tsp milk
For Serving
- 1 kg floury potatoes (Maris Piper, King Edward), peeled and cut into chunks
- 40 g unsalted butter
- 100 ml warm milk
- 400 g mixed greens (tenderstem broccoli, green beans, or peas)
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Make the shortcrust pastry
In a bowl, mix the flour and salt. Rub in the cold butter with fingertips until the mixture looks like coarse breadcrumbs (or pulse in a food processor). Stir in the egg yolk, then drizzle in ice water, 1 tbsp at a time, until the dough just holds together when pressed. Form into a disc, wrap, and chill for at least 1 hour. If using store-bought pastry, keep it chilled until needed.
Step 2: Brown the beef
Pat the beef dry. Toss with the flour, salt, and pepper. Heat the oil and butter in a heavy, lidded casserole over medium-high heat. Brown the beef in 2–3 batches, 5–7 minutes per batch, until well caramelised. Transfer browned beef to a plate. Do not overcrowd the pan; colour equals flavour.
Step 3: Build the flavour base
Add the onions to the pot with a pinch of salt and cook over medium heat for 8 minutes until soft and golden, scraping up browned bits. Add the mushrooms and cook 5 minutes until they release moisture and take on colour. Stir in the garlic for 1 minute, then the tomato paste for 30 seconds. Deglaze with the ale, scraping the bottom; simmer 2–3 minutes to reduce slightly. Add the beef stock, Worcestershire, thyme, and bay, then return the beef and any juices. Bring to a gentle simmer.
Step 4: Slow-cook until tender
Cover and transfer to a 160°C (140°C fan) / 320°F oven. Braise for 2 to 2.5 hours, stirring once, until the beef is fork-tender.
Step 5: Reduce to a glossy gravy and cool
Set the pot on the hob over medium heat. Discard thyme sprigs and bay leaves. Simmer uncovered 10–15 minutes until the sauce thickens and looks glossy, coating the back of a spoon. Stir in the English mustard and taste for seasoning. If the sauce is still loose, whisk in the cornflour slurry and simmer 1–2 minutes more. Transfer the filling to a shallow tray to cool until just warm, 20–30 minutes—this prevents the pastry from melting. Fold in the Stilton; you want distinct pockets that will partially melt in the oven.
Step 6: Assemble the pie
Increase oven temperature to 200°C (180°C fan) / 392°F. Place a rimmed baking sheet on the middle rack to preheat (helps crisp the base of the filling and catch drips). Spoon the filling into a 23 cm (9-inch) deep pie dish. Roll the chilled pastry on a lightly floured surface to a 3 mm thick circle, slightly larger than the dish. Brush the dish rim with a little egg wash, lay the pastry over, trim excess, and crimp to seal. Cut 2–3 small slits in the centre for steam. Brush with egg wash and chill the assembled pie for 10–15 minutes for best definition.
Step 7: Bake, make the sides, and serve
Bake the pie on the preheated tray for 40–45 minutes until deeply golden and crisp. If browning too quickly, tent loosely with foil for the final 10 minutes. While the pie bakes, cook the potatoes in salted boiling water for 12–15 minutes until tender, then drain well. Mash with the butter and warm milk; season to taste. For the greens, steam or blanch for 3–4 minutes until just tender; toss with a little butter and salt. Rest the pie 10–15 minutes, then serve generous wedges with mash and greens.
Pro Tips
- Cool the filling to warm before adding Stilton and topping with pastry—this keeps the pastry flaky and gives lovely pockets of blue cheese.
- Bake the pie on a preheated tray for a crisp, evenly browned base and to catch any bubbling gravy.
- Keep pastry cold and the oven hot. If the kitchen is warm, pop the rolled pastry back into the fridge for 5 minutes before topping.
- Make clean vent slits; they release steam and prevent a soggy lid.
- For deeper savoury notes, add 1 tsp soy sauce or a tiny dab of Marmite when reducing the gravy.
Variations
- Puff pastry lid: Swap the shortcrust for all-butter puff. Keep the filling fully cooled before topping so the layers puff beautifully.
- Full double-crust pie: Line the dish with pastry, chill, add cooled filling, then top with a lid. Bake 50–55 minutes, shielding edges if needed.
- Red wine and pepper: Replace ale with 300 ml red wine and add 1 tsp cracked black pepper for a bistro-style vibe.
Storage & Make-Ahead
The beef filling can be made up to 3 days ahead; refrigerate and reheat gently until just warm before assembling. Pastry can be made 3 days ahead or frozen up to 2 months. Assemble the pie up to 24 hours in advance and keep chilled; bake from cold, adding 5–10 minutes. Leftover baked pie keeps 3 days in the fridge; reheat at 180°C (160°C fan) / 356°F for 20–25 minutes until piping hot (74°C/165°F in the centre). The baked pie or slices can be frozen up to 3 months; thaw overnight, then reheat as above. Mash and greens are best fresh.
Nutrition (per serving)
Approximate values including mash and greens: 1200–1300 kcal; 55 g protein; 95 g carbohydrates; 60–70 g fat; 7 g fibre; 1.8 g sodium. Values will vary with ingredient brands and pastry thickness.
