Mushroom, Stilton and Broccoli Pie

    1 hour 30 min

    I had a pie in a cafe which had some of the above ingredients and liked it but felt it was a little heavy and rich. I have made my own lighter version which is tasty enough to not need any salt, which is good for everyone, not just people with heart problems.


    Cumbria, England, UK
    17 people made this

    Serves: 6 

    • 450g (1 lb) mushrooms,
    • 1 tablespoon olive oil
    • 2 teaspoons butter or margarine
    • 1 large leek, sliced and fried
    • 110g (4 oz) Stilton cheese, crumbled
    • 1 small clove garlic, chopped
    • 1/2 a small broccoli (more if preferred)
    • 1 (400g) butter beans, mashed
    • 1 egg
    • Pastry
    • 110g (4 oz) margarine - Flora original is good
    • 150ml (5 fl oz) water
    • 250g (9 oz) malthouse flour
    • 55g (2 oz) plain white flour

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Steam or boil the broccoli until tender but still crisp.
    2. Fry mushrooms in oil and butter over medium heat. Add leek and garlic. Once soft, remove from heat. Combine with the mashed butter beans, crumbled Stilton and beaten egg.
    3. Chop the cooked broccoli and add it to the mixture.
    4. For the pastry: Boil water and margarine. Remove from heat. Add mixed flours all at once and mix well. Allow mix to cool so that it can be handled, then knead. Roll out half and line a 7 or 8 inch shallow pie dish. Roll out the other half for the top.
    5. Add filling, roll out pie top and bake for 20 minutes at 220 C / Gas 7 for 20 minutes, then reduce heat to 190 C / Gas 5 for a further 40 minutes.
    6. Delicious hot or cold. Can be frozen.

    Cook's note

    Use blue cheese instead of Stilton for a stronger flavour if preferred.

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    Reviews in English (1)


    a nice alternative to a meat pie. been looking to make a pie suitable for my vegertarian fiance for a while now! a little dry for my liking next time i make it will try added some milk and flour and more cheese. Or serve with gravy.  -  11 Mar 2015