Beef & Red Wine Pie

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Using free range and hormone free beef we slowly cook it into a traditional pie ragu flavouring the mix with rosemary, red wine and garlic.


Remove the cardboard lid and brush the top pastry with oil or preferably an egg wash*. Place into a fan force oven at 170°c for 20 minutes. The pie is ready when the top pastry is a flaky golden brown and the inside is heated all the way through.

Enjoy on its own or with a side of steamed vegetables and mash potato.

* for egg wash, crack one egg into a bowl and mix the egg white and the yolk together thoroughly with a fork. 

About the Packaging:

Packaged in aluminium foil trays. Please rinse thoroughly and place into recycling after use.