There’s a lot of steak pies out there but are they really what you expect, or is the Ultimate Steak Pie just a fanciful tale ?
Like all great fairy tales you have to kiss a few frogs to find your prince…and we did just that. We tried a whole load of steak pies – most of them award winners … and couldn’t find one that truly impressed us.
So, we have been busy in the kitchen tweaking our Steak pie recipe, tasting and tasting a bit more, just because we can!
The result? Our Steak Pie has had an upgrade – we’ve really beefed it up and has already won a Gold award!
Packed full of succulent British steak, with local smoked bacon and whole baby onions and bathed in a rich red wine gravy, wrapped in a buttery shortcrust pastry.
A pie packed with flavour!
WHEAT Flour (WHEAT Flour, calcium carbonate, iron, niacin, thiamine), beef (26%), onions, vegetable shortening (RSPO palm, rapeseed oil), smoked bacon (6%), butter (MILK), water, red wine (SULPHITES), silver skin onions, modified maize starch, glaze (water, vegetable protein (pea), dextrose), beef bouillon, sunflower oil, potato starch, spices (garlic, lovage, nutmeg), beef powder, salt, garlic puree, vegetable bouillon, black pepper, thyme.
Allergens: Including Wheat Gluten see ingredients in BOLD.
This pie is made in kitchens that may also handle mustard, sesame seed or nuts.
Remove all packaging and place in a preheated oven.
From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .
From Frozen: 190°/ 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.
DO NOT Refreeze once cooked.