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Beef, red wine and roast vegetable pie

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HERE'S HOW WE MAKE IT

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. 

INGREDIENTS

Beef, onion, garlic, carrot, celeriac, shallots, thyme, bay, red wine, tomato paste, tomatoes, olive oil, salt, flour, butter.

ALLERGENS

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.

NUTRITION

 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

SIZES

Large:
Serves four adults with accompaniments.

GOES WITH

Serve with mash or a baked potato and a salad of mixed green leaves or buttered green peas.

PREP, COOK AND SERVE

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. 

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