A delicious hearty vegetarian pie. Chunks of butternut squash are teamed with kidney beans, butter beans, cannellini beans, haricot beans, mature Cheddar cheese and just a hint of chilli. Encased in a crispy, crumbly shortcrust pastry. Serve with our Buttery Mashed Potato with Savoy Cabbage.
Mix & Match any 3 NEW pies for £10
wheat flour, butternut squash (15%), water, mixed beans (butterbeans, cannellini beans, haricot beans, red kidney beans), (12%), tomatoes, N.H vegetable margarine (palm oil, rapeseed oil, sunflower oil, water, salt, lemon juice), onion, mature cheddar cheese (3%) (milk), rapeseed oil, butter (milk), vegetable shortening (palm oil, water, rapeseed oil, sunflower oil, salt, lemon juice), free range egg yolk, tomato puree, salt, garlic, lemon juice, vegetable bouillon, oregano, chilli powder, bay leaves.
For allergens please see ingredients in bold. Produced in an area that also handles nuts. May contain traces of nuts.
Per 100g as Sold
Per Serving (Single) 260g
of which Saturates (g)
These cooking instructions are a guide only. Ensure your food is piping hot before serving.
For best results cook from frozen (180°C Fan/ 200°C Conventional/ Gas 4) for 40-45 minutes or until food is piping hot.