Sheep Pie

Sheep Pie

Roast Dinner in a Pie! We use a mix of lamb and tasty mutton for added flavour in a superb redcurrant gravy, with the addition of peas, swede, carrot and a little mint, and wrapped in our thin buttery short-crust pastry. We don’t dress up our mutton as lamb –

It is THE Sheep Pie!    totw-g-2015

http://www.chunkofdevon.com/sheep-pie-new-super-striker/

Category:
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Fortified WHEAT flour (calcium carbonate, iron, niacin, thiamine), mutton (25%), onion, water, vegetable shortening (RSPO Palm, Rapeseed oil), pork lard, peas, carrots, swede, tomato puree, redcurrant jelly, butter (MILK) modified maize starch, mint sauce, whole pasteurised EGG, beef and vegetable bouillon (maltodextrin, salt, yeast extract, beef extract, sugar, flavours (onions, parsnip), sunflower oil, potato starch, garlic, lovage, nutmeg, beef powder, onion flavouring, spices, herbs), garlic, pepper, rosemary, thyme.

 

ALLERGENS: See ingredients in BOLD.

May contain traces of Mustard, Sesame Seeds or Nuts.

Nutritionals

SHPPIE

Cooking Instructions

Ready to eat cold – but best heated in an oven for true pie pleasure!

Remove all packaging and place in a preheated oven.

From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .

From Frozen190°/ Fan 170° / Gas mark 6 for 40-50 minutes.

Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°

Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days.