• Serves two

    1. Fry the onions and mushrooms in a pan until cooked.
    2. Add the Macphie Béchamel with Butter Sauce, tomato, stock and peppercorns and simmer for 2-3 minutes.
    3. Add the stilton, season and allow mixture to cool.
    4. Roll out the pastry to cover pie basin.
    5. Put cooled mixture into pie dish and top with pastry, score and brush the pastry lid with egg wash and bake at 180°C (360°F) for 20-30 minutes.
    6. Remove from oven and serve.


  • 250g Macphie Béchamel with Butter Sauce
  • 300g shortcrust pastry
  • 50g onion
  • 50g oil
  • 500g mushroom halves
  • 25g tomato puree
  • 200g grated stilton cheese
  • 25g green peppercorns in brine
  • 15g vegetable stock powder
  • 1 egg, beaten
  • seasoning, to taste