Fresh Fish Pie Mix

Fresh Fish Pie Mix

Fresh Fish Pie Mix

£6.50

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
360g
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)


STEP 1
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.

STEP 2
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.

STEP 3
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.

STEP 4
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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