Mushroom Bourguignon Vegan Pie
Looking for a delicious and hearty meal that will keep you warm all winter long? Look no further than our Mushroom Bourguignon Pie! This scrumptious dish features British mushrooms and lentils in a rich red wine gravy, all encased in our buttery pastry. Perfect for a winter gathering or a cozy night in, this dish is sure to please. So go ahead and indulge yourself – your taste buds will thank you!
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Mushroom, Lentils, Cocoa, Salt, Stock Powder Beef Style (Maize Maltodextrine, Rice Flour, Yeast Extract,Natural Vegetable Flavours, Potato Flakes, Cane Sugar, Dehydrated Vegetables (Celery), Bay Leaf, Caramelised Sugar Syrup (Natural), Canola Oil) Brown Sugar, Pepper, Rosemary, Red Wine (Sulphites), Thyme, Cornflour, Vegetable Oil, Water, Onions, Carrots, Garlic, Wheat Flour (Wheat Flour with added Calcium Carbonate, Iron, Niacin and Thiamin), Margarine (Palm Oil (traceably sustainable), Water, Rapeseed Oil, Salt)
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Oven cook from frozen.
Preheat oven to 200°C/GAS MARK 6.
Remove outer packaging but leave pie in its foil.
Place onto a baking tray
Cook in the centre of the oven for 30-35 minutes or until golden
Cooking instructions given are for one pie.
All cooking appliances vary so timings are to be used as a guideline only and please adjust times accordingly.
Ensure food is piping hot and cooked through prior to serving. Remove outer packaging but leave in foil tray
