Our traditional Dark Gravy Mix is perfect for meat pies, adding a rich and moreish flavour profile.

The glossy visual of the gravy will add a premium colour to your pie fillings and help contain moisture.

The deep, dark colour and flavour profile is also perfect for a range of meat dishes. The product is easy to use and can be customised by adding additional ingredients. Trust in this mix to give you a consistent gravy that you can rely on.

Usage rate for this product is 5% in a pie and 10% in a gravy.

This product is freeze/thaw stable. Please see the recipe below for further cooking instructions.

This rich, dark gravy mix offers bold flavours - a favourite for those crafting traditional, hearty steak pies. Great for larger operations needing a robust, darker gravy that delivers consistently in both taste and visual appeal.

Have you tried using Bouillon Mix with your gravy when making pies?
Many of our butcher customers who make pies boil their diced beef for their pies in bouillon stock in order to boost the flavour. Then they will use that same bouillon stock to make their gravy, rather than plain water - again boosting the flavour to make their pies even tastier.

How to Make the Perfect Gravy for Your Pies?

Whether you want a thick, rich gravy that stays inside the pie (like a classic football pie) or a looser, flowing gravy that runs onto the plate when cut, the secret is in the consistency and thickening method. Here's how to achieve both styles:

Football Pie Gravy - No Leaks, No Mess

For pies meant to be eaten on the go, like at a football match, the gravy needs to be thick and gel-like to prevent leaks when bitten into. If this is the type of pie you want, then use less water with the gravy mix. Or use the same amount of water but gently simmer it for longer to reduce down to a thicker gravy, then cool before pouring into your pie filling.

Ensure your diced steak is fully cooked and cooled before mixing with the chilled gravy. This helps maintain food safety standards and consistent filling temperatures. Fill pie cases with cold steak and gravy mixture, then top and seal. For a cold fill, aim for a slightly thicker consistency, as the gravy will loosen a bit when heated during baking. Tip: The pie filling should be scoopable, not runny before baking.

Plate Pie Gravy - Rich and Runny

For pies meant to be cut open on a plate, you want a silky, flowing gravy that coats the filling and spills out beautifully. To achieve this use more water in your gravy mix or gently simmer it for a shorter period. The higher the % gravy mix compared to water that you have - the more intensive the flavour will be. Tip: This gravy should be pourable but still cling to the meat.