Steak & Ale Pie
215g per pie
Ingredients:
Filling: Beef (30%), Onions, Carrots, Celery, Mushrooms, Water, Guinness (4%) (Barley, Sulphites), Beef Stock [Yeast Extract, Salt, Colour (Caramel E150c), Modified Potato Starch, Sugar, Flavour Enhancer: E635, Celery Salt, Pepper Extract, Cayenne Pepper], Brown Sugar, Cornflour, Red Wine (Sulphites), Garlic Powder (Sulphites), Vegetable Oil, Salt, Thyme. Pastry: (Wheat flour, Vegetable Margarine, Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulsifier (E471), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Natural Colour (Beta Carotene), Natural Flavour. Glaze: Milk, Egg Yolk. Milk (MILK), Gluten (WHEAT), Egg (EGG), Sulphites (SULPHITES), Celery (CELERY), Barley (BARLEY)
Nutritional Information:
Nutrition per 100g
Energy (kcal) 246- Energy (kj) 1027
Fat – 14.2 (g), of which saturates 6 (g)
Carbohydrates – 18.6 (g), of which sugars 1.6 (g)
Fibre – 1(g)
Protein – 10.6 (g)
Salt – 0.75(g)
Cooking Instructions:
Cooking from frozen – Information is for guidance (appliances may vary) CONVENTIONAL OVEN Pre-heat oven to 180C/ 350F / GM 4. Place the pies (in their foil cases) on an oven tray and into the pre-heated oven. Cook for 35 – 45 minutes or until they are crispy, golden brown and piping hot throughout.
To accompany a hearty steak and ale pie, consider serving a side of buttery mashed sweet potatoes and a medley of roasted root vegetables. Start by boiling and mashing sweet potatoes with a touch of butter, cinnamon, and a pinch of salt. For the roasted root vegetables, toss a mix of carrots, parsnips, and turnips with olive oil, thyme, and a sprinkle of salt and pepper, then roast them until caramelized and tender. The creamy sweetness of the mashed sweet potatoes will complement the rich flavors of the beef and ale pie, while the roasted root vegetables will add a delightful earthy and roasted touch to the meal.
