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Steak, Mushroom & Merlot PieSteak, Mushroom & Merlot Pie
Steak, Mushroom & Merlot PieSteak, Mushroom & Merlot Pie

Steak, Mushroom & Merlot Pie

Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.

£24.00 Serves 6 (1600g)

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How we make it

Beef is slow-cooked in Merlot wine until tender, before being added to our rich sauce made with softened onions, garlic, redcurrant jelly and beef stock and a lot more Merlot. Shallots are braised, shredded and mixed with the sauce, and portobello mushrooms are sliced and oven-roasted with some thyme to deepen their flavour. The pie is fully wrapped in all-butter shortcrust pastry & glazed with free-range egg yolk, finished with hand-crafted pastry leaves and a touch of cracked black pepper.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)980 2,617
Energy (cal)234 625
Protein (g)13.7 36.6
Carbohydrate (g)16.4 43.8
of which: sugars (g)2.1 5.6
Fat (g)10.8 28.8
of which are saturates (g)5.2 13.9
Fibre (g)1.4 3.7
Sodium (g)0.15 0.4
Salt (g)0.375 1

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Rump Beef (30%), Strong Wheat Flour (16%) (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Merlot (9%) (contains: Preservative: Sulphur Dioxide), Water, Butter (8%) [Milk], Portobello Mushroom (7%), Shallots (3%), Onions, Plain Wheat Flour (contains: Calcium Carbonate, Iron, Vitamin B3, Vitamin B1), Rapeseed Oil, Beef Glace (contains: Beef Stock (Water, Beef Stock), Flavourings, Yeast Extracts, Glucose Syrup, Salt, Sugar, Maltodextrin), Free Range Pasteurised Egg Yolk, Garlic, Redcurrant Jelly (contains: Sugar, Water, Redcurrant Juice Concentrate (7%), Gelling Agent (Pectin), Dextrose), Tomato Puree, Roast Onion Bouillon (contains: Maltodextrin, Reconstituted Roast Onion (Water, Roast Onion Powder), Salt, Molasses, Soya Sauce (Water, Soya bean, Wheat, Salt), Sugar, Sunflower Oil, Onion Powder, Yeast Extract)), Sugar, Thyme, Mushroom Stock (contains: Rehydrated Mushroom (Mushroom Concentrate, Water, Mushroom Powder), Salt, Cornflour), Parsley, Salt, Black Pepper.

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 6

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove all packaging, place on the silicone paper provided onto a baking tray in the top of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
80-85 mins
It is very important that this pie is left to stand for 15 mins before serving.

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Soya, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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