Fish Pie, ‘Dale End’ Cheddar & Potato Crust

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.

Ingredients:

FISH, MILK, Potato, Mussels MOLLUSCS, WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter, Cheddar, Dill, Parsley, Lemon, Salt, Black Pepper

Allergens in Bold

695ml

Cooking Instructions:

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?