Fish Pie with Dale End Cheddar and Potato Crust: Sustainably sourced fish poached in a cream sauce with a buttery mash and organic cheddar crust.
Smoked Haddock, Chalk Stream Trout & Mussels in a cream sauce with dill, parsley & lemon zest topped with buttery mash and award-winning organic cheddar from Botton Creamery.
FISH, MILK, Potato, Mussels MOLLUSCS, WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter, Cheddar, Dill, Parsley, Lemon, Salt, Black Pepper
Allergens in Bold
Defrost the fish pie thoroughly before cooking. Pre-heat oven to 180 degrees Celcius (170 degrees c if using a fan oven), place the foil container onto a baking tray on the middle shelf of the oven for 15 minutes, remove from the oven to remove the lid, and then replace in oven for a further 12 minutes. Check that the contents are piping hot throughout before serving.
Like the sound of our Fish Pie with Dale End Cheddar and Potato Crust, why not take a look at our Vegetable Lasagne?