Steak & Kidney Pie

What is it?

Chunks of beef steak and kidney sit in a rich gravy, then get sealed under pastry for freezing. COOK sells it as a traditional pie, so the fill is the familiar mix of diced meat, kidney, and sauce rather than a modernised version. It comes as a frozen meal meant to be heated through in the oven until the pastry is browned and the centre is piping hot. Compared with other COOK pies, it leans into the classic pub style more than a vegetable-forward or topped-with-potatoes format.