Guiness, Short rib and Stilton Pie. After finding out this last week was pie week, I couldn't resist but knock something special up full of all my favourite things, and gosh, I must admit it really is something special. Of course, using the magic of the slow cooker to do a lot of the hard work, putting the ribs on in the morning to braise in Guiness throughout the day before pulling together to make a rich, stiltony - and I really mean stiltony.. I hate it when you have a steak and blue cheese pie but can't taste the cheese, none of that disappointment here don't worry - delicious pie made into something quite a table centre piece, naughty but so so nice, as ie should be.

Serves: 2-3

Cooking Time: 4-6 hours slow cooker + 1 hour

Ingredients:

For the Filling:

• 2 Short Ribs
• 1 Carrot
• 2 Celery Sticks 
• 100g Shallots 
• 2 Cloves of Garlic 
• 1 Pint Guiness
• 500ml Beef Stock 
• 1 tbsp Sugar
• Dash Worcester Sauce 
• Rosemary
• Thyme 
• 2 tbsp Cornflour
• 75g Blue cheese
• S&P
• Oil
• 100ml Red Wine (optional)
  
  For the Pastry:
• 105g Butter
• 200g Plain Flour
• Cold water
• 1 Egg for brushing
  
  Instructions:
  

1. For the Filling: Start by seasoning the short rib, putting a heavy pan on to heat and browning with a dash of oil. Turn until all sides are brown and put in the slow cooker
2. Dice the carrot and the celery into small cubes, crushing the garlic.
3. Return the pan to the heat and add the carrot, celery and garlic to soften
4. Meanwhile, peel the shallots and add to the pan
5. Once everything has softened for ~ 5 mins, add to the slow cooker dish along with the Guiness, Beef Stock, cornflour (mix with some of the stock before adding in) herbs, Worcester Sauce, sugar, S&P
6. Put on a high heat for up to 6 hours or a low heat for anything longer, leaving to cook for the day
7. For the pastry (or just buy it!): Rub butter into the flour until the mixture resembles breadcrumbs
8. Season generously, then add cold water
9. Whisk the egg and mix in two-thirds of it, reserving the rest for glazing. If the dough is too dry, add a bit more water; if too wet, add a bit more flour
10. Once a dough ball forms, wrap in clingfilm and chill
11. Pie Assembly: Put the oven on 180C
12. Remove the short rib from the slow cooker and put into the pie dish. Pull the meat off the bone, putting the bones to the side and pulling the beef apart with 2 forks. 
13. Use a colander to drain the gravy into a pan, catching all the vegetables in the colander and gravy in the pan 
14. Put the vegetables in with the beef, removing the herb twigs and stirring through 
15. Put the gravy on a high heat to reduce, adding a bit of wine if you feel extra naughty.
16. Simmer for ~ 7-10 mins, until coating a spoon and a consistency of double cream 
17. Crumble the cheese in with the beef and vegetables
18. Pour in ~ 200ml of the gravy, stirring through till you have the pie filling, leaving the rest to serve with the meal
19. Roll the pastry out until the thickness of a £1 coin and cover the pie If you're feeling extra fancy, create a lattice with a lattice roller and put on top 
20. Whisk the egg and brush over the top, helping the pastry to golden in the oven
21. Cut the wholes in the pastry to push the bones in. Put the pie in the oven for ~30-35 minutes, until golden and bubbling
    
    

Serving Note: Best enjoyed with oven roasted vegetables, lashings more gravy and a glass of wine listening to some Etta James on a Sunday afternoon