Individual Pies Worth Every Minute.
This recipe has only a top crust and is thus best suited for servings in individual crocks — you will need eight to ten ovenproof crocks. As part of a multicourse meal, a meat pie with a double crust might be too filling. But if the meat pie is being served alone, by all means, double the crust recipe and surround the filling with buttery pastry!
The beef braises low and slow in Guinness stout and rich beef stock until fork-tender, absorbing the deep, malty flavor of the stout along the way. A bold crumble of Stilton on top before sealing with pastry adds a salty, funky punch that makes this pie genuinely unforgettable. It's the kind of dish that fills the whole house with the most incredible smell while it cooks.
Ingredients
Serves 8–10 · Requires 8–10 ovenproof crocks · Start the stew well ahead — it needs to cool completely before baking
For the Beef Stew
For the Stilton Topping & Crust
Step by Step
Low and slow — this one rewards patience
In a large stewing pot, heat the olive oil over medium heat. Season the beef cubes with salt and pepper, dredge them in flour, and brown them in batches, using a set of tongs to transfer each piece to a plate when done. Don't overcrowd the pot — the beef will steam rather than brown.
Sweat the onions, carrots, and celery in the stew pot until soft. Add the garlic and continue cooking until the vegetables start to gain color. Mush the tomato paste into the vegetables; cook 2–3 minutes until it darkens. Add the Worcestershire sauce and Dijon mustard and stir to fully incorporate.
Return the browned beef to the pot. Add the bouquet garni, potatoes, 8 cups beef stock, and Guinness stout. Bring to a boil, then reduce to a simmer, cover, and cook for at least 2½ hours and up to 3 hours, until the beef is very tender. Taste and season. Discard the bouquet garni.
Add the frozen peas and cook for 2 minutes. Swirl in the butter and sprinkle with parsley leaves. Let cool completely. Meanwhile, make the crust: combine flour and salt in a bowl. Cut in the cold butter with a pastry cutter until it resembles coarse cornmeal. Add ~3 tbsp ice water until the dough just holds together. Shape into two equal balls, wrap in plastic, and refrigerate for 20 minutes.
Preheat the oven to 400°F. Ladle the cooled stew into 8–10 individual ovenproof crocks, filling to just below the rim. Crumble a generous amount of Stilton over each crock. Roll the chilled dough out and cut circles to fit over each crock. Drape the pastry over, press the edges to seal, and cut a small vent slit in the top.
Bake at 400°F for 25–35 minutes, until the pastry is deeply golden and the filling is bubbling up through the vents. Let the crocks rest for 5 minutes before serving — they will be extremely hot. Serve directly in the crocks with crusty bread for soaking up every last drop of that Guinness braise.
From The Full Crow Moon
"This recipe has only a top crust and is thus best suited for servings in individual crocks. But if the meat pie is being served alone, by all means, double the crust recipe and surround the filling with buttery pastry!"— The Full Crow Moon · Page 73
This recipe comes from the cookbook The Full Crow Moon, page 73. We're sharing it here because we love it and we think you will too — all credit belongs to the cookbook and its author. Find The Full Crow Moon on Amazon →
What You'll Need
The right tools make these individual pies so much easier.