Hearty Beef and Potato Pie
One of Britain's most popular pies made extra special with South Downs grass fed minced steak and tender cubes of potato in a deliciously rich, beefy gravy.
FILLING: Beef Mince (43%), Beef Stock (water, bone protein, water, salt, beef extract, salt), Potato, Tomato puree (tomatoes, acidity regulator (Citric Acid)), Tapioca Starch, HP Sauce (Tomatoes, Malt Vinegar (from BARLEY), Molasses, Glucose - Fructose Syrup, Spirit Vinegar, Sugar, Dates, Modified Cornflour, RYE Flour, Salt, Spices, Flavourings, Tamarind), Rapeseed Oil, Garlic, Salt, Pepper
PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt
Allergens: Milk, Barley, Wheat, Egg, Rye.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1258KJ / 300kcal||3396KJ / 811kcal|
|(of which Saturates)||(7.3g)||(19.8g)|
|(of which Sugars)||(1.7g)||(4.5g)|
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.