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Mushroom and Stilton pie
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This hearty vegetarian pie makes a delicious winter supper dish.
450g plain flour
275g unsalted butter, diced
1 tbsp chopped fresh thyme leaves
2 large potatoes, peeled and cut into cubes
750g mixed mushrooms
1 large onion, finely chopped
2 cloves garlic, crushed
568ml carton semi-skimmed milk
150g Cropwell Bishop Organic Blue Stilton, crumbled
If you don’t have time to make your own pastry, use 600g ready-made shortcrust.
Typical values per serving:
This recipe was first published in November 2009.