COOK · Frozen Meals
Chunks of beef steak sit in an ale gravy beneath a pastry lid, sold as a frozen pie for baking at home. It's meant to go from freezer to oven until the filling is hot and the pastry has taken on colour. Compared with lighter savoury bakes in the brand's range, this leans on a darker gravy and a more traditional pie format, with meat and sauce doing most of the work. Ale gives the gravy a malty depth that you won't find in a standard stock-based version, and the beef should be tender enough to cut through easily once heated. Pastry goes flaky and golden on top, while the base soaks up just enough gravy to stay soft without going soggy.
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