This is a favourite when the weather is rubbish out, it was also one of the favourite pies on our markets they would always sell out.

It’s a deep filled pie with loads of filling and gravy with blue stilton sprinkled on the filling it melts into the pie and the pastry.


  • Mandy’s gluten free Shortcrust pastry
  • 750g Stewing steak diced
  • Salt and pepper
  • 1 large onion chopped
  • 250g mushrooms sliced
  • 1 tbsp gluten free bouillon.
  • Gluten free gravy granules
  • A good size block of blue Stilton grated.
  • Egg wash


  1. Make the pastry as to the recipe.
  2. Fry the chopped onion for 2 minute until soft.
  3. Season the stewing steak with salt and pepper.
  4. Add the steak to the onions and fry until sealed.
  5. Cover with boiling water and add the bouillon and simmer for 3hrs untill tender.
  6. Add the mushrooms to the pan for the last 10 minutes.
  7. Add the gravy granules to thicken up the gravy. Let it cool.
  8. Preheat you oven 180c / 160c fan / gas 4.
  9. Cut the pastry into two pieces, you want more for the bottom, than the top
  10. Roll out the bottom pastry and put it in your pie dish leaving the edges hanging over.
  11. Add your filling and sprinkle grated stilton on top of it.
  12. Roll out your top for your pie.
  13. Egg wash around the edges of your pie and put your lid on and crimp around with your thumb.
  14. Cut the edges and use the extra to make pretty leaves or what ever you like.
  15. Egg wash the top and put it in the oven for 40 minutes until golden brown.

Serve with chips or potatoes and with vegetables or peas and enjoy x

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