Rupert Harker from Blackberry Farm supplies us with traditionally reared beef which we mince and cook with English potatoes. This tasty filling is encased in shortcrust butter pastry made with locally milled flour and glazed with free range eggs from Windy Ridge Farm.
Our large pie serves 3-4 people.
Allergens in bold.
Beef (30%), Potatoes (20%), Wheat Flour, Butter (Milk), Shortening (Vegetable Oil, Rapeseed Oil), Onion, Water, Garlic Purée, Mixed Herbs, Tomato Purée, Cornflour, Colouring: Caramel, Salt, Pepper, Egg.