The Proper Pie
Hand-cut sirloin steak, slow-built gravy and pastry with a proper lid — the British meat pie, baked fresh across our Ontario stores.
There is a particular kind of hunger a good pie answers. Not just for food, but for a Tuesday teatime, a cold walk home, a kitchen that smelled of gravy long before you were called in. That is the pie we set out to make: not a novelty, not a nod to Britain, but the real thing — sirloin cut by hand, gravy built slowly, pastry that holds its shape and gives way under the fork.
Every pie on this page is baked the way it was always meant to be. We keep the range wide because Britain never agreed on one true filling — steak and kidney in one house, steak and ale in the next, a pork pie kept back for Boxing Day. Whichever one is yours, you will find it here, or something close enough to bring it back.
“Hand-cut sirloin, not mince. Gravy built slowly, not poured from a tin. A proper lid, not a pastry disc. That is the whole difference, and it is the only one that matters.”
From our counter
Available in store across our nine Ontario shops, and to trade in frozen or bake-off cases.
Tender sirloin, deep brown gravy, proper pastry.
Hand-cut sirloin steak simmered slow in a deep, savoury gravy, then sealed in proper short pastry. No fillers, no shortcuts - just tender beef and rich brown gravy, made the way a pie should be. The one people reach for when they want something honest and hearty.
Steak and potato in rich gravy, a meal in itself.
Hand-cut sirloin steak and soft chunks of potato in a deep, savoury gravy, wrapped in golden short pastry. The potato drinks up the gravy and makes it that bit more filling - a proper one-pie meal for a hungry table.
Sirloin steak braised in a rich, malty ale gravy.
Hand-cut sirloin steak braised in a rich gravy deepened with British ale, sealed in proper short pastry. The ale rounds out the beef with a gentle, malty warmth - familiar, comforting and full of flavour. A pub classic brought home.
Sirloin and earthy mushroom in a rich, savoury gravy.
Hand-cut sirloin steak and earthy chunks of mushroom in a deep, savoury gravy, under a lid of golden short pastry. The mushrooms lend a woodsy richness that makes an already hearty pie feel that bit more special.
Sirloin steak and sweet onion in a rich brown gravy.
Hand-cut sirloin steak with thick, sweet slices of onion in a deep, savoury gravy, wrapped in golden short pastry. The onions soften down and sweeten the gravy - a simple, honest combination that has fed British tables for generations.
The old-school classic - steak and kidney done properly.
Hand-cut sirloin steak and tender chunks of kidney in a deep, savoury gravy, under proper short pastry. Steak and kidney is a true British classic - the kidney bringing a rich, slightly minerally depth that gravy-lovers know and cherish. Made for those who want the real, old-fashioned thing.
Sirloin steak in a dark, velvety Guinness gravy.
Hand-cut sirloin steak in a deep, savoury gravy carrying the unmistakable richness of Guinness, sealed in golden short pastry. The stout adds a dark, almost velvety depth that makes this a proper cold-weather pie - hearty, familiar and full of flavour.
Sirloin steak and sharp, creamy Stilton in rich gravy.
Hand-cut sirloin steak with chunks of Stilton melting through a deep, savoury gravy, under a lid of golden short pastry. Stilton is England’s great blue cheese, sharp and creamy at once, and here it turns a classic steak pie into something quietly indulgent.
Comforting mince and onion, just like you remember.
Seasoned ground beef and diced onion in a deep, savoury gravy, wrapped in golden short pastry. Mince and onion is the humble, comforting pie of British childhoods - soft, rich and endlessly familiar. Simple food, done properly.
Tender chicken, peas and carrots in a homely gravy.
Diced chicken with peas and carrots in a smooth, comforting chicken gravy, under golden short pastry. Lighter than the beef pies but every bit as satisfying - a wholesome, homely plateful that suits just about anyone.
Creamy chicken and mushroom, pure comfort food.
Diced chicken and sliced mushrooms in a smooth, savoury chicken gravy, sealed in golden short pastry. A gentle, creamy classic - the mushrooms adding an earthy note that makes it feel like proper comfort food.
Chicken and sweet leek in a gentle, creamy gravy.
Diced chicken and soft, sweet leeks in a smooth chicken gravy, under a lid of golden short pastry. Chicken and leek is a gentle British classic - the leeks bringing a mild, oniony sweetness that lifts the whole pie. Homely and quietly special.
A proper hot curry, wrapped in pastry.
Diced chicken and vegetables in a hot vindaloo-spiced curry, wrapped in golden short pastry. The curry pie is a beloved British takeaway-shop tradition - all the warmth and heat of a good vindaloo in a handheld, bakeable pie. Not for the faint-hearted.
The full fry-up, baked into one handheld pie.
The full British fry-up in a pie: sausage, British-style back bacon, Heinz baked beans and egg, all baked into golden short pastry. Everything you love about a proper morning plate, made portable and warming. A genuine crowd-pleaser at any hour.
Minted lamb, potato and turnip - Sunday roast in a pie.
Ground lamb in a rich, minted gravy with potato and turnip, sealed in golden short pastry. Lamb and mint is a quintessentially British pairing - the fresh mint cutting through the richness of the lamb just as it does at a Sunday roast. Hearty and deeply traditional.
Creamy cheese, onion and potato in golden pastry.
A creamy blend of cheese, onion and potato baked into golden short pastry - simple, rich and completely satisfying. A meat-free favourite with real comfort-food credentials, as good hot from the oven as it is cold the next day.
A whole roast chicken dinner, stuffing and all, in a pie.
Diced chicken with peas, carrots and Paxo sage-and-onion stuffing in a smooth chicken gravy, under golden short pastry. It is a full roast chicken dinner folded into one pie - the stuffing bringing that unmistakable Sunday-lunch aroma. Comfort on a plate.
Christmas dinner, cranberries and all, in one pie.
Diced turkey with peas, carrots, Paxo stuffing and whole cranberries in a savoury chicken gravy, baked in golden short pastry. It is the whole Christmas dinner in one pie - turkey, stuffing and that essential tart burst of cranberry. A little taste of the holidays whenever the craving strikes.
Rich beef and vegetables under golden, creamy mash.
Ground beef and vegetables in a rich gravy, topped with a golden layer of creamy mash. A true British comfort-food institution - no pastry here, just soft potato over a savoury base, baked until the top turns crisp. The dinner that always feels like home.
A proper pie, built to feed the table.
When one pie needs to feed the whole table, we’ll build it to size. Tell us the occasion and we’ll bake a larger version of the pies our regulars already love, made the way they should be and cut like a proper centrepiece. A shared pie for Sunday tables, family gatherings and the days that call for more than a single serving.
Our steak pie, sized for the whole family.
Hand-cut sirloin steak in a deep, savoury gravy, baked into a full 8-inch round and made for sharing. This is the family-sized version of the steak pie our customers come back for: rich, hearty and generous enough to cut into proper wedges at the table. A cold-weather centrepiece, served the way a steak pie should be.
Steak and sausage, together under one golden lid.
Hand-cut sirloin steak and proper British pork links, baked together in a deep, savoury gravy under a golden lid. The sausage brings its own richness to the steak, making this a heartier, more indulgent take on the classic family-sized pie. A generous cold-weather round, made for sharing and second helpings.
The heart of our range is the steak pie, and we do not take shortcuts with it. The beef is hand-cut sirloin — proper chunks, not mince — set in a rich gravy that does the slow work of turning good meat into something you remember.
From there it is a matter of which one is yours. Some want it plain and honest; others want the darkness that ale or Guinness lends the gravy, or the deep savour of mushroom, the sweetness of slow onion, the old-fashioned bite of kidney.
Not every pie needs to be built on beef. Our chicken pies use diced chicken in a proper chicken gravy — lighter on the plate, but no less considered.
There is the everyday Chicken & Vegetable with peas and carrots, the classic Chicken & Mushroom, and Chicken & Leek, that quiet, buttery pairing the Welsh gave the rest of us. For something with more heat, the Chicken & Curry carries a proper vindaloo through diced vegetables — a British curry-house pie, not a mild imitation.
Some pies earn their place by being unlike anything else on the shelf. The Breakfast Pie is exactly what it sounds like and better than it has any right to be — sausage, British-style bacon, Heinz baked beans and egg, the full English gathered under one lid.
Lamb & Mint brings ground lamb together with potato and turnip in a minted gravy, the Sunday-lunch flavour turned into something you can hold. And when the year turns, the Festive Holiday Pie arrives: diced turkey with peas and carrots, Paxo stuffing and whole cranberries in a chicken gravy — Christmas dinner, kept for whenever you want it.
A shepherd’s pie is a test of patience more than skill — ground beef and vegetables cooked down in a rich gravy, then crowned with mash and sent to the oven until the top catches and turns golden.
Ours comes ready to bake, so the smell fills your own kitchen rather than ours. It is the supper you were fed as a child, and the one you will feed to yours.
The pork pie is its own discipline entirely, and ours has the awards to show for the care we take. This is the cold pie of picnics and Boxing Day sideboards — seasoned pork in hand-raised pastry, already baked and ready to slice.
If you have never had a proper one, think of it as the savoury counterpart to a good cheese: something to cut into thick, eat cold with a spoonful of Branston, and understand at once why it has lasted centuries.
When the pie needs to feed a room, we make it bigger. Our 8-inch Steak Round is the same hand-cut sirloin and rich gravy, scaled up to the centre of the table — the pie you set down whole and carve into.
There is also Steak & Link, sirloin with pork links in gravy, and if your gathering calls for something larger still, we make custom sizes to order. Tell us the occasion and we will make the pie to match it.
Our pies are baked for the wholesale trade as well as the shop counter. Retailers, publicans and caterers across Ontario carry our range because it does what a British pie should — travels well, bakes off cleanly, and tastes like the real thing.
Most lines come both frozen for bake-off and pre-baked in packs, so you can stock the format that suits your kitchen. For quantities, cases and trade terms, contact us for wholesale pricing and we’ll put the right formats in front of you.
Wholesale & trade
Come in to any of our nine Ontario stores to see the full range fresh, or get in touch about custom sizes and holiday pies. For shops, pubs and caterers, contact us for wholesale pricing and available frozen and baked formats — we’ll help you stock the pies your customers keep asking for.
Local shop specials
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