fish pie

fish pie

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

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Preheat your oven to 200°C/gas mark 6.
    2. Remove the film but leave the fish pie in its tray. Place on a baking tray in the
    centre of the oven and cook for 25 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.

    Serving Suggestion

    Delicious with steamed seasonal veg.

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

    Fish pie filling is made from: fresh milk, haddock (30%), fresh cream (11%), smoked haddock (9%), salmon (9%), butter, wheat flour, fresh spinach, fresh parsley, salt, fresh 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.

  • Brancott Estate, the original Marlborough Sauvignon Blanc is crisp, vibrant and fruity.

    Click here to let us know your wine suggestion.

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

  • "BETTER THAN MINE BETTER THAN M&S BETTER THAN WAITROSE SIMPLY THE BEST!"
    Eileen Williams

Garden peas with minted butter

Perfect served with our Fish Pie.

(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 saute 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 medium heat until peas are tender, 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.


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