Warm through in oven at 160c for 35 minutes.
Steak, Red Wine & Mushroom Pie
Our in house bakery press the shortcrust bases straight from the mixing bowl. Beef shoulder steak is diced by our master butchers and slow cooked in red wine by our in house chefs. Once the steak is tender its mixed with our rich flavoursome gravy and the sliced mushrooms added. Topped of with a puff pastry lid (Rolled and rested with 5 book folds!)