Fish Pie
GF / LF / SF /
We use the best smoked Coley, fresh Haddock, and fresh Salmon, topped with our fluffy potato mash. We've made the filling as tasty as it can be with our own fish stock so the kids will love it too. With use none of those preservatives or stabilisers so it couldn't be more wholesome and it's a wheat-free and lactose-free dish too.
Ingredients
Salmon (Fish), Haddock (Fish), Smoked Coley (Fish), Anchovies (Fish), Our Fish Stock (Celery), White Wine (Sulphites), Rooster Potato, Lactose Free Milk, Cornflour, Onion, Carrot, Leek, Celery, Organic Unwaxed Lemon Zest, Bay Leaf, Dill, Thyme, Parsley, Black Pepper.
Last updated 31.01.22
Nutrition & Portions Explained
525g portion is appropriate for a healthy & active adult with a good appetite or two young kids.
425g portion is designed to meet the Recommended Daily Allowances for each ingredient.
Serving instructions
Serve with a side of broccoli or some green leaf salad.
Cooking Instructions
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>70ºC) before serving.
For best results use your Conventional Fan Oven and reheat from frozen.
Conventional fan oven:
From Frozen: Remove the cellophane and place in a oven preheated to 180°C. Allow about 55 minutes or until the pie is piping hot at the center.
Defrosted: As above but reduce cooking time to 25/30 minutes.
Storage:
Store at <-18ºC. If defrosted, refrigerate at <5ºC & eat within 24hrs
Allergens
Fish, celery, milk (Lactose free), sulphites.
*As many of our dishes as possible are made without the most common allergens, for instance we use corn flour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.