Steak and gravy pies

by Crestwood in Steak pies Barcode 4088600046198
Average nutritional quality

Steak and gravy pies by Crestwood provides 283 kcal per 100 g, with 1.5 g of sugars and 7.5 g of protein. That is 40% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Steak pies category.

Nutrient levels per 100 g

Fat
16.6 g · Moderate
Saturated fat
6.4 g · High
Sugars
1.5 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (133 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 283 kcal 376 kcal 255 +11%
Total fat 16.6 g 22.1 g 28% 13.4 +24%
Saturated fat 6.4 g 8.5 g 43% 6 +8%
Carbohydrates 25 g 33.3 g 12% 22.6 +11%
Total sugars 1.5 g 2 g 2.5 −40%
Dietary fiber 1.8 g 2.4 g 9% 1.2 +47%
Protein 7.5 g 10 g 20% 10.2 −26%
Salt 0 g 0 g 0.7 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 18 Steak pies products on Foodmetria.

Compared with other steak pies

Calories higher 22%
Sugars lower 44%
Salt lower 1%
Saturated fat higher 39%
Protein top 89%
Fiber top 25%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
1 portion (133 g)
Sold in
United Kingdom
Barcode
4088600046198

Prices reported by shoppers

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Frequently asked questions

How many calories are in Steak and gravy pies?

Steak and gravy pies contains 283 kcal per 100 g and about 376 kcal per serving (1 portion (133 g)).

How much sugar is in Steak and gravy pies?

Steak and gravy pies has 1.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Steak and gravy pies healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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