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Family 1.5kg Steak, beer, mushroom and haggis pie

£23.95

  • We braised our Scottish grass fed  beef shoulder chunks dead slow in rich Belhaven best. We add a scattering of button mushrooms and roasted onion, a sprig of rosemary and a thick layer of Campbells haggis then top with all butter puff pastry. Due to it’s size this pie doesn’t have a pastry bottom as per our individual pies.
    This pie is 1.5kg and will easily feed a family of 4.

    COOKING INSTRUCTIONS

    • PIE WILL BAKE BEST AT ROOM TEMPERATURE
    • ENSURE YOU HAVE REMOVED CLINGFILM FROM PIE
    • PRE HEAT FAN OVEN TO 185 Oc
    • BAKE FOR 40MINS
    • PASTRY SHOULD BE GOLDEN AND RISEN
    • FILLING MUST BE PIPING HOT – – 82 Oc–

    ALLERGENS

    • Gluten
    • celery
    • egg
    • milk

    Our food is made freshly on the premises. We can NOT guarantee the absence of any other allergen traces from our produce.

    COOKING INSTRUCTIONS

    • PIE WILL BAKE BEST FROM ROOM TEMPERATURE
    • PRE HEAT FAN OVEN TO 180 Oc
    • BAKE FOR 35MINS
    • PASTRY SHOULD BE GOLDEN AND RISEN
    • FILLING MUST BE PIPING HOT – – 82 Oc–

    Oc–

15 in stock

Category:

Description

We braised our Scottish grass fed  beef shoulder chunks dead slow in rich Belhaven best. We add a scattering of button mushrooms and roasted onion, a sprig of rosemary and a thick layer of Campbells haggis then top with all butter puff pastry. Due to it’s size this pie doesn’t have a pastry bottom as per our individual pies.
This pie is 1.5kg and will easily feed a family of 4.

COOKING INSTRUCTIONS

  • PIE WILL BAKE BEST AT ROOM TEMPERATURE
  • ENSURE YOU HAVE REMOVED CLINGFILM FROM PIE
  • PRE HEAT FAN OVEN TO 185 Oc
  • BAKE FOR 40MINS
  • PASTRY SHOULD BE GOLDEN AND RISEN
  • FILLING MUST BE PIPING HOT – – 82 Oc–

ALLERGENS

  • Gluten
  • celery
  • egg
  • milk

Our food is made freshly on the premises. We can NOT guarantee the absence of any other allergen traces from our produce.

COOKING INSTRUCTIONS

  • PIE WILL BAKE BEST FROM ROOM TEMPERATURE
  • PRE HEAT FAN OVEN TO 180 Oc
  • BAKE FOR 35MINS
  • PASTRY SHOULD BE GOLDEN AND RISEN
  • FILLING MUST BE PIPING HOT – – 82 Oc–

 

Additional information

Weight 1.5 kg