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Veal & Blue Stilton Pie

Clearly Veal will need a new Tag on our website. It’s certainly not something we would normally be able to afford to squeeze into our food budget. But we have a very generous friend who gave us quite a selection of meat and diced Veal was amongst it. So Sue thought it needed a bit of a special recipe – This certainly didn’t disappoint….

If you can’t get your hands on Veal without selling your children into slavery, you could use diced Beef.


1 Onion, finely chopped
3 Celery sticks, finely chopped
2 Carrots, finely chopped
200ml or Red Wine
Veal, finely diced
2 / 3 Springs of fresh Thyme
1 Head of Garlic, broken into cloves and peeled
2 Bay leaves
1 Tbsp of Tomato Puree
3 Tomatoes, roughly chopped
1 Large Potato, thinly sliced
300g Blue Stilton, crumbled
200ml Water
4 Mushrooms, sliced
Puff Pastry (Gluten free for us)
1 Egg for an Egg wash


(1) Fry the Onions, Celery and Carrots in a little Oil until softened and season with Salt & Pepper.
(2) Add the Wine and simmer for 10 minutes.
(3) Add the diced Veal and stir until fully coated.
(4) Add the remaining ingredients except the Potatoes and Stilton.
(5) Simmer gently for 1 to 1 ½ hours adding more water if required.
(6) Line an oven proof dish or casserole with Pastry.
(7) Add a layer of thinly sliced Potato to the bottom.
(8) Crumble half of the Cheese over the Potatoes.
(9) Spoon the Pie filling in.
(10) Add a second layer of sliced Potatoes and crumble the remaining cheese over them.
(11) Add the Pie crust and decorate, if you’re feeling arty.
(12) Brush with beaten Egg.
(13) Pop in a pre-heated oven at 180c and cook until the pastry has browned.

We had chips, peas and a mushroom sauce. But go steady on the sides as this is a very rich Pie!


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