Our head chef, Josh, is a man among men - hardworking, ever-cheerful and soon to be the world's best dad. He also makes a mean beef pie - when he whipped one up for the staff we insisted he write up the recipe. It uses a base of sweet, diced vegetables and chuck steak which are then gently braised in red wine, stock and tomatoes, with a generous amount of rosemary and thyme. Our shortcrust pastry is a labour of love - rich and buttery, simply made with flour, butter and iced water - and this is a full pastry pie with a lid and bottom. 
Carrot, celery, garlic, onion, rosemary, olive oil, salt, pepper, beef chuck steak, red wine, chicken stock, tomato paste, crushed tomatoes, thyme, 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 PIE
ENERGY 10876.9kj
PROTEIN 142.8g
FAT TOTAL 133.3g
- SATURATED 70.3g
CARBS 173.4g
- SUGARS 19.3g
SODIUM 3485.4g
Large:
1 family pie, serves four adults with accompaniments
Serve with the root vegetable mash or buttered mashed potato and peas, beans or a lemony green salad.

Frozen product. Once defrosted, cook and consume within 48 hours. For best results cook straight from frozen.

Remove from plastic vac seal bag, brush with egg wash and place tray into a preheated 200C oven for approximately 60 minutes (from defrosted) to 70 minutes (from frozen), allowing 10 minutes to rest before serving.