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Our Favourite Sides

The perfect sides for the perfect pie

Introducing the latest masterpiece from the Pieminister kitchen: 6 hour slow cooked ox cheek, milk stout and caramelised shallot pie for 2.

Our biggest and most premium pie yet, this beauty is packed with 6 hour slow cooked ox cheek, caramelised shallots, and rich Wiper & True milk stout, all wrapped in a buttery rosemary pastry. It’s so good, you’ll want to share… but we wouldn’t blame you if you didn’t!

Available now from select Waitrose stores and via Ocado.

Ox cheek light

 

Re-create the ultimate pie experience

With some of our favourite sides listed below: sides below:

Colcannon Mash

Serves 6 as a side. Ingredients: 1kg scrubbed potato (any large ones cut on half), 100g butter, 140g sliced back bacon (finely chopped), 1 small Savoy cabbage (finely shredded), 150ml double cream, black pepper.

  1. Peel potatoes and place in large saucepan of water. Bring to the boil and cook for 15-20 mins until cooked.
  2. Melt 25g of butter in a saucepan, then fry the bacon and half the cabbage for 5 mins. Turn of the heat and set aside. Drain potatoes in a colander.
  3. Mash potato until smooth. Heat cream with remaining butter and just before the mixture boils, beat into the potato. Add bacon and cabbage to potato and mix. Season with black pepper.

Braised Red Cabbage

Serves 4 as a side. Ingredients: 75g butter, 5 shallots (sliced), 3 garlic cloves (chopped), half a red cabbage (core removed, sliced), 4 tbsp cider vinegar, 300ml dry cider, 4 tbsp demerara sugar, 3 star anise, 1 tsp ground cinnamon, 2 apples (peeled, cored & roughly chopped).

  1. Melt butter in pan, add shallots and cook gently for 4-5 minutes, until lightly coloured.
  2. Stir in the garlic and red cabbage, then add the vinegar, cider, sugar, star anise and cinnamon.
  3. Bring to a simmer and cook over medium heat for 20-25 minutes, until the butter and sugar start to caramelize the cabbage and the liquid reduces to a glaze. 
  4. Season with salt and pepper, add the apples and cook for 5 minutes, until they are tender but still holding their shape.

 

Roasted Veg

Serves 5-6 as a side. Ingredients: 400g small potatoes (skin on, cut into chunks), 2 carrots (peeled & cut into chunks), 2 parsnips (peeled & cut into chunks), 1 red onion (peeled & cut into chunks), 5 garlic cloves (crushed), 5 thyme sprigs, 3 fresh sage sprigs, 4 tbsp olive oil, fresh parsley

  1. Pre-heat oven to 200°C
  2. Toss onion in one bowl with 1 tbsp oil and a pinch of salt & pepper and set aside.
  3. Place all other vegetables, thyme, garlic & sage leaves on a large baking tray and toss with remaining oil. Season well with salt & pepper.
  4. Bake for 15 minutes. Add onion, toss vegetables. Bake for a further 45 minutes, tossing halfway, until cooked through with golden edges.
  5. Top with parsley and serve.