Beef pie with Mash Potato and carrots
British beef slow cooked in Australian Shiraz, with onions and mushroom, then transferred into my unique pastry, served with an old-time favourite of mash potato and orange glazed carrots.
CERTIFIED FREE FROM
|Energy Kcal /100g||148.5||GLUTEN||NO|
|Protein g/100g||5.91||TREE NUTS||NO|
|Saturated Fats g/100g||2.40||MUSTARD||NO|
|Fiber g/100g||1.3||SULPHUR DIOXIDE AND SULPHATES||NO|
|Salt g/100g||0.52||CELERY AND CELARIAC||NO|
Beef, Onion, Potato, Carrots, Red Wine (SULPHATES), Mushrooms Thyme Veg stock, Beef stock, Tomato puree,GF Flour, EGG, Sunflower spread, orange zest, honey, Xanthan Gum Salt, Pepper, Oliver oil.
FOR BEST RESULTS
Heat the oven to 170 Fan assisted, 185 Conventional oven or Gas Mark 5.
Remove the outer sleeve, keep the meal sealed, do not piece the film. Place on the top shelve to avoid cross contamination. After 45 mins remove from the oven, cautions contents will be hot, remove film carefully, due to packaging design hot steam will be release.
Serve and enjoy whilst hot. Once cooked this product should not be reheated.
‘Slow cooked in a red wine sauce, with carrots and mushrooms, in a short crust pastry, served with mash potato and carrots cooked with orange zest’