Ingrediants: Venison (29%), Wheat Flour (Wheat, Calcium, Iron, Niacin, Thiamin), Lard, Marvello (Vegetable Fat: Palm; Vegetable Oils: Rapeseed, Sunflower; Water; Salt; Emulsifier: Polyglycerol esters of Fatty Acids (E475; Flavouring; Colour: Curcumin (E100), Annatto (E 160B), Margerine (Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulsifier: Polyglycerol Esters Of Fatty Acids; Colours: Curcumin, Annatto; Flavouring. Beef Bouillon (Vegetable Oil (Palm, Sunflower), Flavourings, Salt, Potato Starch, Yeast Extract, Maltodextrin, Sugar, Beef Broth Powder (1.2%), Beef Powder (0.6%), Caramel Syrup, Celery Seeds, Red Wine ( Red Wine, Sea salt, Flavour, Preservative (E202, E224), Acidity Regulator (E330), Colouring (E150d), Contains Sulphites, Tomato Paste.

ALLERGEN LISTING: Wheat (Contains Gluten), Celery, Sulphites.
(May Contain Traces of Soya, Mustard, Milk, Eggs, Nuts and Peanuts).

COOKING INSTRUCTIONS OVEN:Defrost before cooking, Remove outer packaging and keep the pie in the foil. Brush the top of the pie with a Milk or Egg glaze. Place the pie on a baking sheet in the centre of a hot oven, pre heated to 180 oC – 200oC/gas mark 4 – 6 depending on your oven, for approximately 30-40 minutes until hot and the pastry is golden brown,make sure pie is pipping hot.

ALLERGEN LISTING: Wheat (Contains Gluten), Celery, Sulphites.
(May Contain Traces of Soya, Mustard, Milk, Eggs, Nuts and Peanuts).