A slow-cooked British steak and venison pie with succulent beef burnt ends, all wrapped in a golden, flaky pastry. Served with buttery chive mashed potatoes, roasted vegetables, Tenderstem broccoli, and a rich beef gravy.
A delightful pie filled with tender chicken, Atlantic ale, haricot beans, and pancetta, topped with a golden potato gratin and chorizo. Served with roasted vegetables, Tenderstem broccoli, and a rich three-cheese sauce.
