A mushroom, tomato & red wine pie with baby onions & thyme

Awards & Accreditations

  • Vegan Society Approved

What you think


Nutritional info

Typical values per 100g per pie
Energy (kJ) 872 2354
Energy (kcal) 208 562
Fat 9.5g 25.7g
of which saturates 4.1g 10.9g
Carbohydrates 25.0g 67.5g
of which sugar 5.2g 14.0g
Protein 4.4g 12.0g
Salt 0.7g 2.0g


Wheat flour (contains calcium, iron, niacin, thiamine), water, British chestnut mushroom (11%), tomato (6%), prune, silverskin onion, onion, carrot, shea oil, rapeseed oil, red wine (2%), segregated sustainable palm oil, coconut oil, red quinoa, tomato puree, sun dried tomatoes, cornflour, garlic, salt, parsley, yeast extract, olive oil, balsamic vinegar, sunflower oil, demerara sugar, leek, thyme, wheat protein, barley malt extract, bay, black pepper, natural flavouring, lemon juice concentrate

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