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Oven-Ready Pieminister Vintage Cheddar & Leek Pie

Oven-Ready Pieminister Vintage Cheddar & Leek Pie

with Chips, Peas, Broccoli and Gravy
Mimi Morley
Mimi MorleyUpdated on August 21, 2026
Get 50% off your first box & Free KitchenAid Mini Chopper on 3rd!
Get 50% off your first box & Free KitchenAid Mini Chopper on 3rd!
Calories
: 
1019 kcal
Protein
: 
27.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Oats
  • Sulphites
  • Soya
  • Egg
  • Sesame
  • May contain traces of allergens

A premium pie, just waiting for you to pop it in the oven for mouth-watering, golden deliciousness. Pieminister’s Moo pie contains 100% British beef steak that’s been slow-cooked in craft ale. All you need to do is make the side for a pie-fect dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Pieminister Big Cheese Pie

(Contains: Wheat, Celery, Cereals containing gluten, Milk, Mustard, Oats, Sulphites May be present: Soya, Egg, Sesame)

160 grams

Tenderstem® Broccoli

3 unit(s)

Carrot

20 grams

Instant Gravy Powder

Not included in your delivery

200 milliliter(s)

Boiled Water

Energy (kJ)4265 kJ
Energy (kcal)1019 kcal
Fat40.7 g
of which saturates21.1 g
Carbohydrate140.4 g
of which sugars23.1 g
Dietary Fibre19.9 g
Protein27.5 g
Salt3 g
Trans Fat0.4 g
Potassium1701.5 mg
Calcium110.7 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Large Saucepan
•Pan
•Measuring Jug
•Grater

Cooking Steps

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Bake the Pie
2

Meanwhile, remove the pie outer packagings and place on a baking tray. Bake on the middle shelf until piping hot, 25-35 mins.

While the pies bake, cut the broccoli into florets (like small trees), halving any large ones.

Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Roast the Veg
3

When the pies have been in the oven for 5 mins, pop the carrots and broccoli onto the baking tray with the pie. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Prep Time
4

Meanwhile, boil a full kettle. 

Once boiled, pour the boiled water (see pantry for amount) in a jug and whisk in the instant gravy mix until thickened and smooth, 1-2 mins.

Once everything's ready, share the pies, chips and veg between plates. Drizzle over the gravy to finish.

Enjoy!

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