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1
Use the pastry to line a medium sized oven proof pie dish.
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2
For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight.
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3
Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside.
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4
Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside.
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5
Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened.
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6
Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 11/2 hours, or until the beef is tender.
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7
Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving.
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8
Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool.
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9
Preheat the oven to 180C/350F/Gas 4.
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10
Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg.
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11
Cook for approx 40 mins until pastry is golden.
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12
Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm.
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13
Serve the pie with the gravy and veg (celeriac mash goes well).
