Sharing Steak Pie
Tender British steak slow-cooked with bacon and red wine, encased in fresh flaky pastry
How to Cook
This recipe has some raw ingredients so please do not microwave.
<ol>
<li>Preheat your oven to 220°C/200°C fan.</li>
<li>Remove pie from the box.
For best results, brush the pastry with milk or whisked egg.</li>
<li>Place the pie (still in its case) on a baking tray and cook for 30 minutes in the centre of the oven, until the pastry turns golden brown.</li>
<li>Leave to stand for 2 minutes before gently removing from the case.</li>
</ol>
Make sure it’s piping hot throughout.
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Ingredients
British beef (30%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sustainable palm oil, onions, water, mushrooms, smoked pancetta lardons (5%) (pork, salt, dextrose, glucose syrup, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite, flavourings: juniper, laurel, onion, pepper, garlic powder), ale (barley), rapeseed oil, free-range egg white, beef fat, carrots, celery, butter (milk), free-range egg yolk, ruby port (sulphites), red wine, salt, garlic purée, tomato purée, cornflour, black treacle, porcini mushroom powder, tapioca starch, semi-dried cherry tomatoes, thyme, yeast extract, black pepper, beef bone stock, molasses, ground bay leaves, dried onions, sunflower oil.
Secret ingredient: obsession
WARNING: May contain bones
Nutritional
Informationper 100g
per ½ pie
Energy
1128kJ
270kcal2819kJ
675kcalFat
15.8g
39.5g
(of which saturates)
6.8g
17.0g
Carbohydrate
21.8g
54.6g
(of which sugars)
2.6g
6.5g
Protein
9.8g
24.5g
Fibre
0.8g
2.1g
Salt
0.79g
1.98g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold.
May contain peanuts, nuts and sesame.
A little bit
on the side
GARDEN PEAS WITH MINTED BUTTER
200g green peas (from about 500g of fresh pods, or you could use frozen)
25g butter
2 tbsp butter (to sauté the onions)
¼ medium onion, thinly sliced
10g fresh mint, chopped
1. Melt the butter in a small frying pan. Add the onion and sauté for about 5 mins until tender.
2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.
3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham’s Steak & Ale Pie.
Something
to drink?
A full-bodied red wine would be a fine choice but a strong ale, to complement the ale in the pie, might be even more delicious.
