Slow-Cooked Beef & Peppercorn Pie

What is it?

Beef chunks are slow-cooked in a cracked peppercorn gravy, then tucked into bakery-style pastry. Herbert Adams uses this slow-cooked approach across its premium pie range, and here it means larger pieces of beef rather than mince or a finely shredded filling. Warm pepper from the gravy sits alongside the beef, with the pastry forming the usual top-and-bottom shell you’d expect from a classic meat pie. It’s a frozen savoury pie, ready for oven heating until the pastry is crisp and the centre is hot through.