Our head chef, Josh, is a man among men - hardworking, ever-cheerful and soon to be 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 100GPER PIE
ENERGY 627.6kj 10876.9kj
PROTEIN 8.4g 142.8g
FAT TOTAL 7.6g 133.3g
- SATURATED 4.1g 70.3g
CARBS 10.1g 173.4g
- SUGARS .9g 19.3g
SODIUM 206.7g 3485.4g
Large:
1 family pie, serves four adults with accompaniments
Serve with the root veg mash or buttered mashed potato and peas, beans or a lemony green salad.

Frozen product. 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.