| 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%), baby onion, prune, onion, carrot, shea oil, rapeseed oil, red wine (2%), segregated sustainable palm oil, red quinoa, coconut oil, tomato puree, sun dried tomato, cornflour, garlic, salt, parsley, yeast extract, balsamic vinegar, sunflower oil, black pepper, demerara sugar, leek, thyme, wheat protein, mushroom, barley malt extract, bay, natural flavouring, lemon juice concentrate.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, sesame and mustard seeds.
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’
Definitely my favourite pie of all time! Even my carnivorous husband enjoys this one.
Fiona From Wales
Outstanding! A tasty, well filled pie with really good pastry.
Indi From West Sussex
Mostly liked this pie but for the bizarre addition of vinegary silverskin onions which don't belong.
Annewithane From New Radnor
Best pie ever!
Hilary From Torquay
I still eat meat and found this pie absolutely amazing. The pastry alone is unbelievable!
Keeley From Lancashire
Best vegan pie I have tasted yet. Fantastic.
Linda From Glasgow
As a vegan this was a real treat and so tasty.
Mandy Cobley From Rhyl
Had one of these as a free giveaway, simply the best pie i’ve ever had in 54 years of pie eating!!!!
Dave From Bedworth