Cicero’s Yorkshire Blue and Vegetable Pie

Cicero’s Yorkshire Blue and Vegetable Pie

Serves 6


Pie filling:

4 x tbsp Wharfe Valley rapeseed oil

• 500g rainbow carrots peeled and cubed

• 300g sweet potatoes peeled and cubed

• 3 medium fennel bulbs, sliced

• 250g Yorkshire frozen peas cooked

• 2 green peppers deseeded and cubed

• 3 medium onion chopped

• 8 Garlic Farm garlic cloves peeled

• 2 tbsp caraway seeds

• 1 tbsp cumin seeds

• 1 tbsp cumin

• 4 sprigs fresh thyme

Cheese Sauce:

150g Yorkshire Blue

• 1 tbsp Fodder English mustard

• 100g Sunflours plain flour

• 100g Longley Farm butter

• 600ml Dales Dairy milk

• 500ml Longley Farm double cream

• A pinch of nutmeg

• 2 bay leaves

• 100ml white wine

• Salt and freshly ground black pepper

Shortcrust Pastry

• 500g Sunflours plain flour

• 250g Longley Farm butter

• 2-3 Ian Taylor egg yolks

• 125ml cold water

• Pinch of salt

Another great recipe from our chef Cicero, following the popular soup recipe, Cicero has shared his Yorkshire Blue and Vegetable Pie. This super easy pie is packed full of flavour.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop


To make the pastry

Crumb the butter and flour together

Add the salt and eggs

Mix together and slowly add the water

Rest in the fridge for 30 mins

Roll out the pastry onto a floured surface


1. Pre heat oven to 200°c (180°c fan) / gas mark 6.

2. Put the onions, rainbow carrots, sweet potatoes, green pepper, fennel and

garlic in a large roasting tray. Scatter the cumin seeds, ground cumin,

thyme leaves, salt and pepper on top and drizzle with olive oil then toss to coat.

3. Roast in the oven for approx 50 minutes, or until soft, golden and cooked through.

4. Make the cheese sauce.

5. Pour the cheese sauce over the cooked vegetables, add the peas and gently mix.

6. Transfer the filling to a pie dish.

7. Cover the pie with the pastry. Crimp the edges make a few cuts into the surface

of the pastry. Brush with beaten egg.

8. Place in a preheated oven 200°c (180°c fan) / gas mark 6 and bake for 20-30 minutes,

until the pastry is golden brown.

9. Remove from oven, allow to rest before serving.

Method for the cheese sauce

• Melt the butter in a saucepan then whisk in the flour to make a Roux.

• Pour in milk and cream and whisk until smooth.

• Reduce heat and allow to cook until the sauce is thick and smooth.

• Add the Yorkshire Blue, mustard, nutmeg, bay leaves, white wine, salt and pepper.

• Bring it to the boil and simmer gently for five-minute stirring continuously.

Sign up for our newsletter

Get latest news, events and discounts direct to your inbox!

Other Fodder Recipes

Recent Posts

Start typing and press Enter to search

Fodder Chicken PieSteak and Kidney Pie