A roast parsnip, cheddar, leek & chestnut pie

Awards & Accreditations

  • Great Taste Award 2018
  • Great Taste
  • Good Egg Award
  • Vegetarian Society Approved

What you think

  1. Great pie, really tasty.. filled to the brim with fresh wholesome ingredients ... pastry a delight

    Helen From Staffordshire

  2. Best vegetarian pie ever . . . . . pretty sure I will be the one who ate all the pies.

    Sparkie From Channel Islands

  3. thought the pie was very tasty-great pastry its not so bad being a veggie!

    rob ball From frome somerset


Nutritional info

Typical values per 100g per pie
Energy (kJ) 1017 2746
Energy (kcal) 243 656
Fat 12.3g 33.2g
of which saturates 6.8g 18.4g
Carbohydrates 25.5g 68.9g
of which sugar 3.8g 10.3g
Protein 6.6g 17.7g
Salt 0.8g 2.1g


Wheat flour (contains calcium, iron, niacin, thiamine), parsnip (12%), Cheddar cheese (8%), milk, water, single cream, butter, celeriac, leek, chestnut, baby onion, sustainable palm oil*, cornflour, acacia honey, shea oil, salt, English mustard (water, mustard flour, salt, wheat flour, turmeric), onion, garlic, coconut oil, cranberry, sugar, sunflower oil, potato starch, yeast extract, free range egg, Dijon mustard (water, mustard seeds, spirit vinegar, salt), black pepper, mushroom, rapeseed oil, chive, tomato, carrot, natural flavouring, lemon juice concentrate, bay.

For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya and 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’