Steak and Red Wine pie (Serves 1)

Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry.

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

Water, Rump Steak (21%), Shortcrust Pastry (16%) (Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Butter [Milk], Free Range Pasteurised Egg Yolk, Water, Lemon Juice, Salt), Carrots (10%), Merlot (8%) [Sulphites], Onions (6%), Celery (3%), Beef Glace (Beef Stock (Beef Bones, Water, Salt), Natural Flavouring, Yeast Extract (Yeast Extract, Salt), Water, Glucose Syrup, Salt, Sugar, Maltodextrin), Tomato Puree, Cornflour, Rapeseed Oil, Redcurrant Jelly (Sugar, Water, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Dextrose), Garlic, Salt, Free Range Pasteurised Egg Yolk, Thyme, Worcester Sauce (Water, Sugar, Spirit Vinegar, Molasses, Onion Puree, Salt, Tamarind Paste, Cloves, Ginger Puree, Garlic Puree), Bay Leaf, White Pepper.

Please Note: The details above are correct as of 12 March 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.