Peppercorn Roast Beef Pie
At Butcher Box, we're so proud to have partnered with The Pie Commission, who make all of their pies from scratch, using real ingredients with nothing weird-that-you-can’t-pronounce added. This includes premium cuts of meat, the freshest produce and homemade beef, chicken or vegetable stocks, all enveloped in a dangerously delicious all-butter crust.
This Peppercorn roast beef pie is made with tender roast AAA chuck in a peppercorn gravy with peas & carrots.
With multiple flavours to choose from, try one or try them all today
Cooking Instructions.
Unbaked Pie, From Frozen.
- Preheat oven to 375.
- Use convection setting if you have it.
- Remove paper from top of pie.
- Place pie on middle rack and bake for 45 - 50 minutes
Unbaked Pie, From Fresh/Thawed.
- Preheat oven to 385.
- Use convection setting if you have it.
- Remove paper from top of pie.
- Place pie on middle rack and bake for 30 - 40 minutes
Reheating A Pie.
- Preheat oven to 385.
- Use convection setting if you have it.
- Remove paper from top of pie.
- Place pie on middle rack and bake for 15 - 20 minutes
Air Fryer.
- Preheat air fryer to 375.
- Remove paper from top of pie.
- Bake for 30 - 40 minutes
From Frozen.
Air Fryer.
- Preheat oven to 375.
- Remove paper from top of pie.
- Bake for 20 - 25 minutes
From Thawed.
Pastry: Enriched Wheat Flour, Butter, Water, Sugar, Salt, Egg.
Filling: Beef Chuck, Beef Stock, Peas, Carrots, Water, Enriched Wheat Flour, Red Wine, Canola Oil, Tomato Paste, Salt, Seasoning (salt, dehydrated garlic, dehydrated onion, canola oil, spices), Peppercorns and Parsley.
Contains: Wheat, Milk, Egg