To make our salt beef and potato pie, we cure, slow-cook and shred hunks of free range beef sourced from Radmore Farm in Litchborough, Northamptonshire.
We then add British-grown Duke of York heritage potatoes (we leave their beautiful red skins in tact), caramelised onions, English butter and cream and a touch of seasoning.
This delicious filling is then encased in buttery shortcrust pastry, sprinkled with cheese and black onion seeds and baked to perfection. You can eat our salt beef and potato pie either hot or cold.
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 Saints (rugby) and The Steelbacks (cricket).
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.
The Spire was highly commended in the 2018 British Pie Awards and also holds silver (free from class) and bronze (beef and other class) awards.
All our pies are handmade in our completely gluten-free kitchen in Northamptonshire.