Made from the finest British beef shoulder and diced by our master butchers, the meat is left to slow cook in red wine for several hours. Once the beef is tender and falling apart it is delicately mixed with our rich and flavoursome gravy before adding sliced mushrooms.
The delicious filling is encased in a homemade shortcrust pastry, which is pressed into the pie dish straight from the mixing bowl. It is then topped with a soft, buttery puff pastry lid which has been rolled and rested with five book folds for that ultimate crispy topping.
How to cook steak, red wine and mushroom pie:
1. Pre-heat the oven to 160c.
2. Place the pie on a baking tray and pop in the oven for 35 minutes or until it is warmed through.
Ingredients: Diced Beef, Wine, Mushroom, Tomato, Onion, Cornflour, Salt, Soya Wheat Flour, Dextrose, Spices, Rusk, Dextrin, E412 E160a E450 E150 E621 E1422 Allergens: Gluten, Soya
Cereals Containing Gluten, Soya