Fish pie

Delicate cod, salmon and haddock in our traditional parsley sauce with creamy mashed potato and a crunchy Cheddar and breadcrumb topping. Perfect!

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

    Potato, fresh semi-skimmed milk, cod (fish) (14%), salmon (fish) (9%), fresh whipping cream (milk), butter (milk), smoked haddock (fish) (3%), wheat flour, fresh single cream (milk), spinach, Cheddar cheese (milk), breadcrumbs (wheat flour, yeast, salt, colours (plain caramel, paprika extract), turmeric extract, sunflower oil), pasteurised free-range egg yolk, fresh parsley, salt, fish stock (cod (fish), anchovy paste (fish), potato flakes, salt, lemon juice, onion powder, sunflower oil), lemon juice, white pepper.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy607kJ/145kcal1988kJ/475kcal
    Fat8.3g27.2g
    (of which saturates)4.4g14.4g
    Carbohydrate9.8g32.1g
    (of which sugars)1.3g4.3g
    Protein8.0g26.2g
    Salt0.62g2.04g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

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

    2. Remove the film but leave the fish pie in its wooden tray*. Place on a baking tray in the centre of the oven & cook for 35 mins.

    3. Leave to stand for 2 mins before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    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
    2tbsp butter (to sauté the onions)
    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.

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    “Everything we have tried has been delicious and we love the fish pie – a great excuse not to cook!”

    Mrs Sandie Mackley


    21/12/14

Garden peas with minted butter

(Serves 2)

200g green peas (about 500g of fresh pods, or you could use frozen)
25g butter
2tbsp butter (to sauté the onions)
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.