Beef & blue cheese

Slow braised Cheshire reared beef, sautéed onions, leeks, fresh herbs. Marinated and in cooked in Bollington Brewery’s Oatmill Stout. Finished with creamy Shropshire blue cheese.

This is The Lord’s Friday pieday lunch, a treat to get ready for weekend. Beef and stout with melting Shropshire creamy blue cheese. Topped with a nice crunchy gratin.


Add some grated cheddar to your creamy mash & serve with plenty gravy.


The Lords Tip

Order Lord of the Pies for Friday pieday / workplace delivery and order this with our cheesy mash & house gravy. Hands down the best lunch money can buy.


Celery, gluten, eggs, soya, milk, sulphur

Cooking Instructions

Bang the pie in pre-heated oven on a baking tray.

175-185oC for 20-25 mins depending on your setup & style.


30-40 seconds in a microwave full power, then in pre-heated oven at 185oC for 10-15 minutes depending on setup & style.

Fully defrost in fridge then follow instructions from fresh. Always check pie is piping hot after it has been frozen.