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Grass fed, free-to-roam, high-welfare steak, slow cooked in a rich ale sauce and placed inside a all butter shortcrust pastry. The chefs at March House Farm hand make every pie, ensuring that quality is maintained and flavour is guaranteed. Perfect with fluffy mash potato and honey-roasted vegetables.
Cooking Instructions: Pre-heat oven to 170C. Place pie onto a baking tray and place in the middle of the oven for 30 minutes, until piping hot throughout.
Diced beef, beef/pork stock, dark ale, light ale, thyme, buttermilk (MILK), cracked black pepper, salt, cornflour, beef dripping, egg, wheat flour (WHEAT), lard (pork), rapeseed oil.
Fresh, large Pop in the oven at 180 degrees for 20-30 minutes until it's piping hot and golden brown. Frozen, large Pop straight in the oven at 180 degrees for 35-45 minutes until its piping hot and golden brown. Fresh, small Pop in the oven at 180 degrees for 15-20 minutes until it's piping hot and golden brown. Frozen, small Pop straight in the oven at 180 degrees for 20-25 minutes until its piping hot and golden brown,
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