We have combined our beef with a rich ale to give a full, rich and velvety pie this Easter, in our crisp, gorgeous pastry crust.

We believe that buying stocks, fats, pies, wellingtons, gravies or scotch eggs doesn’t mean that you need to compromise ethical standards, and so we connect our kitchens to the very same farmers and artisans that provide our fantastic meat across the range. On top of this, we scale up our traditional culinary methods and make everything by hand, ensuring we deliver the same carefully applied culinary principles that you would expect from homemade.

Water, Beef (15%), Flour (WHEAT Flour (Calcium, Iron, Niacin, Thiamin)), Flour [WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents (E500Ii, E450I, E341)], Lard (Pork Fat), Margarine [Emulsifier: (E471), Salt, Flavouring, Colour: (E160B, E100), Vegetable Oil (Rspo Certified Palm, Rapeseed)], Seasoning [Modified Starch (Maize), Maltodextrin, Salt, Colour (E150C, E150D), Spices, Dried Onion, Yeast Extract, Hydrolysed Vegetable Protein (SOYA), Spice Extracts, Herb Extract], Ale (3%) (BARLEY), Glaze [Maltodextrin, Modified Maize Starch, Dextrose, Colours (E150C, E160B), Emulsifier (E466)].

For allergens see ingredients in BOLD.

1. Preheat your oven to 190°C (fan 170°C, gas mark 5).
2. Remove all packaging and place the pie on a baking tray.
3. Cover loosely with foil to protect the pastry during the first stage of reheating.
4. Place in the centre of the oven and heat for 20 minutes.
5. Remove the foil and return to the oven for a further 15 minutes, until the pastry is golden and the filling is piping hot throughout.
6. Allow to stand for 5 minutes before slicing and serving. Best enjoyed with buttery mash and seasonal greens.