• Free From Gluten & Dairy •
Flaky, dairy-free crust filled with ground beef, potatoes, peas, and corn all tucked into a rich, dairy-free beef gravy. Each pot pie is about 1.5 lbs.
Serves 2-3 people (Photos is of our full-sized chicken pot pie for reference.)
COOKING INSTRUCTIONS: This pot pie is fully cooked and just needs reheated.
Microwave: (From frozen.) Remove from tin pan and place in a baking dish with sides. Heat on half-power for 10 minutes and full-power for another 10 minutes. Check to see if it's heated through.
Oven: (Best to do from thawed. If not thawed, microwave out of the pan on half-power for 10 minutes to thaw.) Preheat oven to 350˚. When thawed, remove pot pie from plastic and cover with foil. Place in the oven on a baking sheet. Bake for 30 minutes then check internal temp. Remove foil and bake until the crust is crisp.
* Every microwave and oven is different. Please use your best judgement on reheating this fully-cooked meal.
SHEPHERD'S POT PIE: Dough: Gluten-free flour blend, organic palm shortening, eggs, organic cane sugar, pink Himalayan salt.
Filling: Masonic Village ground beef, potatoes, carrots, peas, corn, onion, celery, beef bullion (gluten-free), gluten-free flour blend, pink Himalayan salt, thyme, parsley, black pepper.
