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Beef Vegetable Pies


10 left

Two hearty individual pies; pair with a side salad for an easy and delicious dinner. They come ready to bake in a foil pan at 350*F for one hour from frozen.

Liz uses her own garden herbs year-round, as well as fresh local vegetables in season. The beef is often locally sourced when possible. She also makes her own beef stock for the gravy!

Filling ingredients: beef, potatoes, carrots, celery, onions, peas, corn, tomatoes, cornstarch, worcestershire, herbs and spices.
Dough ingredients: flour, vegetable shortening, eggs, vinegar, salt.

Bite Me Cookie Company

I remember baking cinnamon buns for as long as I have memories. My Mom used to make them and sell them at the farmers market. We would go early in the morning and get the booth all setup then little me would crawl under the table and have a little nap. I would overhear my Mom offering samples to all the potential customers and see all the different shoes strolling by, hesitate, then wander over to the booth and have a sample. Most times walking away with one of my Mom’s famous cinnamon buns or a loaf of freshly baked bread.

I feel lucky to continue the tradition of baking and selling at Farmers markets alongside my Mom. Although I don't fit under the tables and get to have naps anymore. We take our cinnamon buns to the next level with cinnamon from our fellow vendor Sutton Creek spices. We also use real butter, golden yellow sugar and finish them with a cream cheese frosting.

-Liz Schellhorn
Bite Me Cookie Company

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