Fresh Fish Pie Mix

Fresh Fish Pie Mix

Fresh Fish Pie Mix


Fresh fish pie mix, prepared in our factory each morning!
Vacuum packed and contains 100g salmon, 100g natural undyed smoked haddock and 160g cod.

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Ingredients (Allergens in capitals)
FISH (Salmon, Cod, Smoked Haddock), Salt,
Net Weight
Average serving
2 (more dependant on accompaniments)
Serving Suggestions
Easy Fish Pie Recipe (serves 2)

Other ingredients
  • 300ml full-fat milk
  • Half a small onion, quartered
  • 2 cloves
  • 2 eggs
  • small bunch parsley, leaves only, chopped
  • 50g butter
  • 25g plain flour
  • pinch freshly grated nutmeg
  • 500g floury potato, peeled and cut into even-sized chunks
  • 25g cheddar, grated
  • King prawns (optional)

Place the fish in a saucepan and pour over 250ml milk. Bring to a very gentle simmer, then cover with a lid and remove from the heat. Lift the fish into a baking dish and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

Hard-boil 2 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.

Make the sauce. Melt 25g butter in a pan, stir in 25g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.

Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 500g floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 25g butter and 50ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 25g grated cheddar, then bake for 30 mins.

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