Fish Pie
Fish Pie
Great Taste Award

Fish Pie

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

Also as a Onesome

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 220°C/200°C fan/gas
    mark 7.
  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.

KELLY-ANNE

Our Chef Recommends

This is a classic that’s done really well: quite simply, it's a really good fish pie. There's nothing else like it!

More about KELLY-ANNE
A little bit on the side image

A little bit
on the side

GARDEN PEAS WITH MINTED BUTTER
(Serves 2)

200g green peas (from about 500g of fresh pods, or you could use frozen)
25g butter
2 tbsp butter (to sauté the onions)
¼ medium onion, thinly sliced
10g fresh mint, chopped

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

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