Ingredients

Step by step

1. Heat the oil in a large flameproof casserole set over a medium heat and fry the beef for 3-4 minutes, or until brown all over. You will need to do this in 3-4 batches – don’t overcrowd the pan or the meat won’t brown properly. Set aside on a plate.
2. Add the bacon to the casserole and fry for 2-3 minutes, until just turning golden, then add the onion, celery, carrot, garlic and thyme. Fry gently for 6-8 minutes until softened. Meanwhile, preheat the oven to 160°C, fan 140°C, gas 2. Sprinkle the flour into the casserole and continue to cook for 1 minute, before adding the sherry. Bubble for a few minutes, then add the stock and return the beef to the pan. Bring to a simmer and then cover with a lid and transfer to the oven for 3 hours.
3. Around 45 minutes before the end of the cooking time, remove the casserole from the oven and add the celeriac. Cover again and continue to cook for the remaining 45 minutes.
4. Transfer the casserole from the oven to the hob. Remove the beef to a board using a slotted spoon, then simmer the liquid until it has reduced to a thick sauce. Meanwhile, roughly shred the brisket. Return the beef to the casserole, season well and leave to cool completely.
5. Increase the oven temperature to 220°C, fan 200°C, gas 8. Transfer the meat to a pie dish. Unroll both sheets of pastry with the long edges nearest to you. Brush one sheet with a little of the beaten egg, then sprinkle over the crumbled Stilton. Lay the other sheet of pastry over the top and gently press down to seal. Cut horizontally into 8 strips then take the ends of each strip and twist along the length. Carefully lay the twists over the top of the pie filling, butting them up closely to each other. Trim the ends to the size of the dish. Bake for 40 minutes, until the pastry is well risen and golden brown.

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