All-butter shortcrust pastry with a rich meaty filling topped with an all-butter puff pastry lid. A classic beef bourguignon filling showcases slow‑cooked British beef, gently pulled for exceptional tenderness. The luxurious red wine and beef stock sauce is enriched with smoked bacon, sweet carrot, and earthy mushrooms, creating a depth of flavour that is truly irresistible. Baking for the first time in your kitchen, the pastry rises and crisps to deliver a freshly baked, premium finish, with the buttery layers giving way to a warm, savoury filling. Every element is thoughtfully prepared and hand-finished, with a glossy glaze and a garnish of chopped parsley that enhances its artisanal craftsmanship.

Cooking guidelines from frozen: Remove pie from outer packaging but leave the pie within the foil. Preheat the oven with a baking tray to 200°C / 180°C / gas 6.

Place the pie onto the pre-heated baking tray and cook in the centre of the pre-heated oven for 50-55 minutes. If the pastry has a rich deep colour before the cooking time is complete, cover loosely with foil and continue to cook until piping hot.

Remove from oven and allow to stand for 3 minutes before serving. Cooking appliances vary in performance, these are guidelines only. Ensure product is piping hot throughout before serving. Do not reheat once cooked.