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, Sulphites .
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 | |
| ENERGY | 800.9kj | 3436.3kj |
| PROTEIN | 10g | 43.1g |
| FAT TOTAL | 10.2g | 43.7g |
| - SATURATED | 5.1g | 22g |
| CARBS | 13.3g | 56.9g |
| - SUGARS | 1.3g | 5.7g |
| SODIUM | 267.6mg | 1148mg |
Large:
Serves four adults with accompaniments.
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.
