Handcrafted Herefordshire Steak, Mushroom & Ale Pie

Proper butcher-made comfort food, baked without shortcuts. We pack golden, flaky puff pastry to the brim with prime, grass-fed Herefordshire beef steak—diced thick and slow-simmered until melt-in-the-mouth tender. Braised alongside earthy chestnut mushrooms, sweet caramelised onions, and a rich local ale gravy that coats the back of a spoon, this is the ultimate hearty British classic ready for your oven.

How to Bake to Perfection

• Oven: Preheat to 200°C (180°C fan) / Gas Mark 6.

• Prep: Brush the pastry top with a light egg wash or splash of milk for a deep golden shine.

• Bake: Place on a baking tray in the centre of the oven for 25–30 minutes until the puff pastry has fully risen, crisped, and the rich ale gravy is bubbling hot throughout.

Butcher’s Serving Suggestions & Plate Ideas

• The Pub Classic: Serve atop a mountain of buttery, maris piper mash with a side of minted mushy peas and an extra jug of rich ale gravy.

• Sunday Roast Style: Pair with beef-dripping roast potatoes, honey-glazed Chantenay carrots, and buttered Savoy cabbage.

• Autumn Root Mash: Cut through the rich ale sauce by pairing with a coarse celeriac and swede mash, steamed purple sprouting broccoli, and a spoonful of English mustard.
  

If we are out of these, we will send our famous Chunky Steak pie as a substitute. This product dies contain onions.