To make our slow-braised beef in porter with horseradish pie, we take a big hunk of Northamptonshire pedigree Dexter beef, drench it in Bible Black Porter from Nene Valley Brewery and slow-braise it in the oven for six hours.
We then shred the beef and make the most incredible gravy from the juices. These are then combined with crushed Heritage Duke of York potatoes and horseradish cream and encased in a buttery shortcrust pastry before baking to perfection. We think our slow-braised beef in porter with horseradish pie is best eaten hot. That said, we have been known to demolish them cold, too 😉
For best results when reheating one of Miss Millie’s Most Marvellous Pies, we recommend you pop your pie into a moderate oven for around 25-30mins until piping hot. We strongly suggest you *do not* microwave our pies.
Miss Millie’s Most Marvellous Pies are a unique celebration of local Northamptonshire produce, with every pie using at least one locally sourced and as many British ingredients as possible, in addition to being made with our own award-winning flour.
We are proud to call Northamptonshire our home and to be part of its fabulous food and drink industry.
Our pies are named after things that are synonymous with our great county, including two of our biggest sports teams: The Steelbacks (cricket) and The Saints (rugby) – which is where the name of our slow-braised beef in porter with horseradish pie comes from.
Northamptonshire is known as the county of spires and squires owing to the number of stately homes and beautiful churches across the county – which is where the names of our salt beef and potato pie and our potato, cheese, spinach and onion pie come from.
All our pies are handmade in our completely gluten-free kitchen in Northamptonshire.