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Steak & Kidney Pie

Steak & Kidney Pie

With a rich ale sauce and suet pastry lid.

Pie for One

£4.00 Serves 1 (290g)

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Tell Me More

  • After lots of requests from our customers, we’ve added this classic to our award-winning pie range, which all cook straight from frozen
  • All of the pastry is made from scratch in our Kitchen, including the special suet pastry lid
  • Made with kidney from a higher-welfare pig farm, Dingley Dell, British or Irish beef, and Speckled Hen ale

Try it with:

  • With a classic pie like this, you can keep it simple: just add some mash and carrots
  • Try it with purple sprouting broccoli, garden peas or tenderstem broccoli

How We Make It At Our Kitchen

  • Our chefs make a rich gravy from beef stock and Speckled Hen ale.
  • Then they add herbs, Worcester Sauce, streaky bacon, top rump steak and kidney from a higher-welfare pig farm.
  • It’s all wrapped in our handmade shortcrust and covered with our own-recipe suet pastry lid.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,152 3,341
Energy (cal)275 798
Protein (g)12.7 36.8
Carbohydrate (g)23.1 67
of which: sugars (g)1.2 3.5
Fat (g)14.2 41.2
of which are saturates (g)7.6 22
Fibre (g)1.4 4.1
Sodium (g)0.26 0.75
Salt (g)0.65 1.875

Please Note: The details above are correct as of 16 October 2018 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). If you’d like to find out more about our ingredients, click here

Shortcrust Pastry (23%) (contains: Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Butter [Milk], Water, Lemon Juice, Salt) Rump Beef (20%), Water, Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Kidney (8%), Vegetable Suet (3%) (contains: Vegetable Oils (Palm, Sunflower) Wheat Flour (with added Calcium, Iron, Niacin, Thiamin)), Butter [Milk], Ale (2%) (contains: Water, Malted Barley, Sugar, Hops, Yeast, Ammonia Caramel), Onions, Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Carrots, Celery, Free Range Pasteurised Egg Yolk, Unsmoked Streaky Bacon (contains: Pork, Salt, Water, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate)), Tomato Puree, Beef Glace (contains: Beef Stock (Water, Beef Stock), Flavourings, Yeast Extracts, Glucose Syrup, Salt, Sugar, Maltodextrin), Rapeseed Oil, Garlic, Worcester Sauce (contains: Water, Sugar, Spirit Vinegar, Molasses, Onion Puree, Salt, Tamarind Paste, Cloves, Ginger Puree, Garlic Puree), Salt, Thyme, Rosemary, Bay Leaf.

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

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 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove the pie from the outer box but leave in the pie case. Place onto a baking tray and cook in the top of the oven.

Oven Settings

Fan 200°C, Electric 220°C, Gas Mark 7.
50 mins
Allow to rest for 2 mins and ensure piping hot. Carefully remove the pie from the pie case before serving.

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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