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
ENERGY718.6kj2679.5kj
PROTEIN9.5g35.3g
FAT TOTAL8.8g32.9g
- SATURATED4.7g17.4g
CARBS12.3g45.3g
- SUGARS1.9g6.2g
SODIUM219.2mg817.2mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with our mashed potato and buttered green peas or beans.

TO COOK : suitable to cook from frozen. Brush with eggwash and bake in a preheated 180C oven for 50 (from defrosted) to 60 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 to serve.

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 (70C) before serving.