The filling for this pie is a braise of diced chuck steak and simple veg - onions, celery and carrots - slowly cooked in deep, dark Guinness with thyme and bay leaves till it's rich and tender. We make our own short-crust pastry for this pie - it's nothing more complicated than flour, butter and iced water but oh my, it's delicious - roll it out and fill it with the beef before snap-freezing. 



 

Beef, olive oil, celery, carrot, onion, garlic, Guinness, tomato paste, Worcestershire sauce, thyme, bay leaf, 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 100G (RAW)PER QUARTER PIE
ENERGY618.6kj2869.2kj
PROTEIN8.6g40g
FAT TOTAL7.5g34.8g
- SATURATED3.9g18g
CARBS10.3g47.6g
- SUGARS1.8g8.3g
SODIUM234.8mg1089mg
Large:
Serves four adults with accompaniments
Serve with our mashed potato, some buttered green beans or mushy peas.

Frozen product. For best results cook straight from frozen.

To cook, brush with egg-wash and bake in a preheated 180C oven for 60 (from defrosted) to 70 minutes (from frozen), or until completely golden brown across the top. For a crisper base, then cover the top with foil and cook on for a further 15 minutes. Use scissors to snip down the sides of the pie foil and peel back. Serve with mash and peas.