Steak and pork kidney pie topped with tasty shortcrust pastry. Served with mashed potato, carrots and peas.
Cook in pre-heated oven 160°C/325°F/Gas mark 3-4. If fan assisted 140°C/275°F. Typically 50 minutes or longer if necessary.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot.
Once cooked do not reheat.
Store at -18°C, do not refreeze once thawed
Beef (21%), Potato, Water, WHEAT Flour (With Calcium, Iron, Niacin, Thiamin), Pork Kidney (10%), Vegetable Oils (Palm, Rapeseed), Carrot, Peas, Cornflour, Onion, Caramelised Sugar, Salt, Yeast Extract, Natural Flavourings, Tomato Puree, Sugar, Dried Onion, Pepper, Beef Extract.
Allergy Advice: For allergens see ingredients in CAPITALS
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.