Braised Beef Rib Pie

Bloody good pies! - Braised tender chunks of beef simmered in red wine and homemade veal stock with mushroom, roasted yukon gold potato and sweet potato. Wrapped in an all-butter pastry, handmade from scratch using only natural ingredients.

Cuisine: British Australian Fusion

Attributes: Savoury, sumptuous, indulgent, handmade

Best Served: Bake for 45-60 min at 375°

Best kept: Frozen

Delivered: Frozen

Portion: 290-330g

About The Pie Commission:

Created by two high school buddies, Patrick and Mike. They shared a love of meat pies following years living in the UK and Australia — and were disappointed that they couldn't find a delicious meat pie in Toronto. Following many months of making and eating hundreds of pies, they were able to create the pies they had always been craving.

Ingredients:

PASTRY: Flour, Butter, Water, Sugar, Salt, Egg

FILLING: Beef, mushroom, onion, veal stock (roasted veal bones, garlic, onion, leek, carrot, spices), sweet potato, potato, red wine, tapioca flour, salt, pepper

Note: Maybe prepared in facilities that also process common allergens like nuts, seeds, seafood, etc.

Cooking instructions:

1. Preheat oven to 375°.
2. Use convection setting if you have it.
3. Remove paper from top of pie.
4. Place pie on middle rack and bake for 45-60 minutes.