Makes 4


For the pastry

450g flour

salt & pepper

50ml milk

50ml warm water

150g chopped lard

1 yolk, beaten

For the filling

600g rump steak, cut into big chunks

1 diced onion

200g thick sliced button mushroom

1 sliced shallot

1 bay leaf

50g flour

100ml beef stock

150ml bitter/ ale

50ml Worcestershire sauce

100g Leeds blue or a blue cheese of your choice

salt & pepper


1. To make the pastry, sift the flour into a bowl and season well

2. Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then turn onto a floured surface and knead for 3-4 mins

3. Roll the dough out (if it’s a bit difficult to do, press into the tin) then press into 4 pork pie tins. Save enough pastry for a lid

4. For the filling, first fry the beef to brown, then remove from the pan

5. Gently fry the onion and mushrooms, add the rest of the ingredients cook for 2 hours, cool, then add the cheese

6. Spoon into the cases, put on lids. Brush with egg and cook for 45 minutes at 200°c until crisp and golden

7. Serve with mash and gravy and green veg

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