Roasting French shallots, celeriac and carrots brings out a caramelly sweetness which works so well with the deeply savoury slow-cooked beef in its rich wine and tomato sauce scented with thyme and bay leaves. We make our own shortcrust pastry for this pie - it's nothing more complicated than flour, butter and iced water but oh my, it's delicious. As with all our pies, we make them to order, then snap-freeze them to keep the pastry as fresh as possible. 
Beef, onion, garlic, carrot, celeriac, shallots, thyme, bay, red wine, tomato paste, tomatoes, olive oil, salt, flour, butter.
CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER QUARTER SERVE
ENERGY800.9kj3436.3kj
PROTEIN10g43.1g
FAT TOTAL10.2g43.7g
- SATURATED5.1g22g
CARBS13.3g56.9g
- SUGARS1.3g5.7g
SODIUM267.6mg1148mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with mash or a baked potato and a salad of mixed green leaves or buttered green peas.

TO COOK: brush with beaten egg or milk and bake in a preheated 180C oven for 50 (from defrosted) - 60 minutes (from frozen) or until golden brown. For a crisper base, then cover the top with foil and return to the oven for another 10-15 minutes. Snip down the foil at the sides with scissors and peel it back to help serve it neatly.

DEFROST INFORMATION: defrost overnight in the fridge or cook straight from frozen. Once defrosted, cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.