Slow-Cooked Beef in Rich Gravy Pie

What is it?

Eight-hour sous vide beef chunks sit in a rich, dark gravy inside a classic Herbert Adams pie. The filling uses larger pieces of beef than many standard pies, with no mushrooms or pepper in the mix. Wrapped in pastry and sold frozen, it’s built for oven heating, so the crust turns golden while the centre stays meaty and saucy. Compared with other pies in the Herbert Adams range, this one leans harder into plain beef and gravy rather than extra fillings or seasoning.