This is a puff-pastry-topped pie with a crisp golden lid hiding beef and vegies - roasted carrots, celery and peas.  The veg are cooked down with onions and garlic before slowly braising the beef with homemade veal stock, tomatoes and extra flavour from thyme, rosemary and lemon zest.
Beef, carrots, celery, peas, onions, veal stock (veal bones, garlic, onions, carrots, celery, pepper, parsley, bay leaf, water), tomatoes, tomato paste, garlic, lemon zest, rosemary, thyme, olive oil, salt, puff pastry.
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 PIE
ENERGY479.4kj1806.4kj
PROTEIN8g30.3g
FAT TOTAL6.5g24.5g
- SATURATED2.8g10.5g
CARBS5.1g19g
- SUGARS2g7.5g
SODIUM254mg956.9mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
A baked or buttered mash potato would be good with the pie's delicious gravy, as would the root vegetable mash. There are plenty of vegetables in the pie but a nice, sharp salad is always welcome with pastry.

TO COOK: remove plastic film and cook, brushed with beaten egg or milk, in a preheated 200C oven for 30-35 (from defrosted) to 40-45 minutes (from frozen) for a small size; 40-45 (from defrosted) to 50-55 minutes (from frozen) for a large size, or or until the pastry is puffed and golden brown and the filling heated through.

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. 

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.