Steak & Kidney Pie
With a rich ale sauce and suet pastry lid.
Pie for One
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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
What to Serve With Steak & Kidney Pie:
- 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) | 1,074 | 3,115 |
| Energy (cal) | 257 | 745 |
| Protein (g) | 11.5 | 33.4 |
| Carbohydrate (g) | 21.1 | 61.2 |
| of which: sugars (g) | 1 | 2.9 |
| Fat (g) | 13.7 | 39.7 |
| of which are saturates (g) | 7.6 | 22 |
| Fibre (g) | 1.3 | 3.8 |
| Sodium (g) | 0.29 | 0.85 |
| Salt (g) | 0.725 | 2.125 |
Please Note: The details above are correct as of 16 May 2025 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 some of our curry pastes, which contain Citric Acid).
Shortcrust Pastry (25%) (Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salted Butter [Milk], Water, Salt), Suet (18%) (Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Water, Vegetable Suet (Vegetable Oils (Palm, Sunflower), Wheat Flour (with added Calcium, Iron, Niacin, Thiamin)), Salted Butter [Milk], Salt), Rump Beef (15%), Water, Kidney (11%), Ale (3%) (Water, Malted Barley, Wheat, Hops), Onions, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Carrots, Celery, Smoked Back Bacon (Pork, Water, Salt, Brown Sugar, Dried Vegetable & Fruit Powder (Sea Buckthorn, Acerola, Rosemary, Green Tea, Cider Vinegar), Preservatives: Sodium Nitrite, Sodium Phosphate), Free Range Pasteurised Egg Yolk, Tomato Puree, Beef Glace (Beef Stock (Beef Bones, Water, Salt), Natural Flavouring, Yeast Extract (Yeast Extract, Salt), Water, Glucose Syrup, Salt, Sugar, Maltodextrin), Rapeseed Oil, Garlic, Worcester Sauce (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 May 2025 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 1
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins.
Please Note: The details above are correct as of 16 May 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Celery
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 16 May 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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