Simon Rimmer’s peppered mushroom and Stilton pie Recipe

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  • Vegetarian





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This hearty vegetarian pie is the perfect comfort food – the buttery pastry, tangy Stilton and creamy mushrooms are delicious.


  • For the pastry:
  • 225g (8oz) plain flour
  • 100g (3½ oz) butter
  • 1 egg
  • A little milk to bind, if needed
  • Egg wash, to glaze
  • For the filling:
  • 1 onion, sliced
  • 500g (1lb 2oz) button mushrooms, halved
  • 2tbsp vegetable oil
  • 1tbsp tomato purée
  • 1tbsp soy sauce
  • 1tbsp green peppercorns in brine, drained
  • 250ml (9fl oz) vegetable stock
  • Salt and freshly ground black pepper
  • 200g (7oz) Stilton cheese


  • For the pastry, simply pulse the ingredients together to form a dough, adding a little milk if needed. Wrap in cling film and chill for at least 30 mins.

  • To make the filling, start by frying the onion and mushrooms in hot oil until soft.

  • Add the tomato purée and cook for 5 mins, then add the soy sauce, peppercorns and stock, bring to the boil, then reduce heat slightly and cook until the liquid has reduced by half. Season to taste.

  • Divide the mixture between four individual pie dishes. Crumble the Stilton and divide that between the dishes too.

  • Preheat the oven to 200°C (fan 180°C, gas mark 6). Cut the pastry into four pieces and roll into four circles, just bigger than the dishes.

  • Damp the rim of the dishes with water and cover the pie dishes with pastry, trim the edges and cut a little hole in the top. Brush all over with beaten egg to glaze. Bake the pies for about 20 mins until crisp and golden.

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Top Tip

<strong>Top tip:</strong> Simon would serve this dish with buttery mash and green beans.