fish pie

Delicate haddock and salmon in our traditional handmade parsley sauce with creamy mashed potato and a crunchy Cheddar and breadcrumb topping.

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fish pie filling (58%)
    Creamy mashed potatoes
    Crunchy Cheddar topping

    Fish pie filling is made from: fresh semi-skimmed milk, haddock (26%), salmon (18%), fresh cream, smoked haddock (8%), butter, wheat flour, spinach, fresh parsley, salt, lemon juice, ground white pepper.
    Creamy mashed potatoes are made from: potato, fresh cream, butter, free range pasteurised egg yolk, salt.

    Crunchy Cheddar topping is made from: Cheddar cheese, breadcrumbs, fresh parsley, butter.
    Breadcrumbs are made from: wheat flour, yeast, salt, plain caramel, paprika extract), turmeric extract, sunflower oil.

    Allergy information

    This recipe contains gluten, egg, fish and milk. We made it in a busy working kitchen so it may also contain traces of nuts, peanuts and sesame.
    WARNING: Although we do our very best to take out all the bones, some may remain.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy560kJ/134kcal1832kJ/439kcal
    Protein7.7g25.2g
    Carbohydrate8.2g26.8g
    (of which sugars)1.6g5.3g
    Fat7.9g25.8g
    (of which saturates)4.3g14.0g
    Fibre0.6g1.9g
    Salt0.7g2.2g
    Of which sodium0.27g0.90g

    *Typical values as sold.

  • How to cook

    1. Preheat your oven to 200°C/180°C fan/gas mark 6.

    2. Remove the film but leave the fish pie in its container. Place on a baking tray in the 
centre of the oven and cook for 30 minutes.

    3. Leave to stand for 2 minutes before serving.


    Be careful, the tray will be hot. Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serve it with...

    We’d recommend a generous serving of British veg – peas, carrots, cabbage, whatever is at its seasonal best.

  • Garden peas with minted butter

    (Serves 2)

    200g green peas (about 500g of fresh pods, or you could use frozen)
    25g butter
    ¼ medium onion, thinly sliced
    10g fresh mint, chopped

    1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

    2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

    3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham's Fish Pie.


    Something to drink?

    A dry, Italian white wine, like a soave, would be lovely with this, as would a sparkling white wine or champagne, if you’re feeling a bit flash.

  • Reviews

    Here's a taste of what people are saying about our fish pie.

    > Click here to tell us what you think


    "We really like the fish pie; can taste it is "homemade", full of flavoursome fish and delicate sauce – definitely a bonus without lots of added strong flavours or the dreaded garlic! Will definitely buy again and recommend to friends."

    Janet Jones


    "Charlie that fish pie was superb! We had such a great dinner… I can't tell you how delicious it was. It tasted completely home cooked! Hooked."

    Victoria Woodward


    "In a word… DELICIOUS!"

    Phyllis Wiggins


Garden peas with minted butter

(Serves 2)

200g green peas (about 500g of fresh pods, or you could use frozen)
25g butter
¼ medium onion, thinly sliced
10g fresh mint, chopped

1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham's Fish Pie.