We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
In this warming winter pie, the beef, carrot and swede filling is cooked with Doom Bar to give a lovely depth of flavour. Serve with a side of steamed kale and a pint of the Cornish amber ale. See method
of the reference intake Carbohydrate 47.2g Protein 25.1g Fibre 4.3g
Named after the infamous sandbank in Cornwall, Doom Bar is an amber ale that has a perfect balance between malt sweetness and hop bitterness. It pairs nicely with everything from seafood, white fish and pork to a Sunday Roast.
Buy now
See more Pie recipes
Before you comment please read our community guidelines.