kate & sidney

A British beef steak, kidney & craft ale pie

Awards & Accreditations

  • Great Taste 2015
  • Best Steak Pie Silver 2013
  • British Pie Awards Gold 2012
  • Good Egg

What you think

  1. Best Kate and Sidney I have had since I was a kid and my mother used to make them I am now 79 thanks

    Alan Horrocks From Nottingham

  2. On behalf of my wife and myself Merry Xmas thanks for your Kate & Sidney pies there are delicious crammed with goodies.

    pieminadmin

  3. What an experience - BRILLIANT, thank you.

    Roy from Coleford

  4. Today I felt the need to write a mail to you both to tell you just how bloody good the Kate & Sidney pies are. They are extremely good pies ‘FACT’.

    Sean from Manchester

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Nutritional info

Typical values per 100g per pie
Energy (kJ) 848 2290
Energy (kcal) 202 545
Fat 8.3g 22.4g
of which saturates 4.3g 11.6g
Carbohydrates 21.8g 58.9g
of which sugar 2.9g 7.8g
Protein 10.0g 27.0g
Salt 0.7g 1.9g

Ingredients

Wheat flour (contains calcium, iron, niacin, thiamine), British beef (23%), water, carrot, British ox kidney (7%), butter, onion, craft ale (contains wheat, barley), celery, red wine, sustainable palm oil*, cornflour, English mustard (water, mustard flour, salt, wheat flour, turmeric), tomato puree, salt, redcurrant jelly (brown sugar, water, redcurrant juice concentrate, lemon juice concentrate, gelling agent (pectin)), yeast extract, garlic, Worcester sauce (water, spirit vinegar, cane molasses, tamarind paste, salt, onion powder, cayenne, garlic, clove), milk, rosemary, sunflower oil, free range egg, mushroom, roasted malted barley, leek, caramelised sugar, black pepper, thyme, bay.

For allergens including cereals containing gluten, see ingredients in bold underlined. Also may contain traces of sesame seeds.

Cooking instructions

Place the pie on a baking tray into a pre-heated oven.

From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes

From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’