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Classic fish pie


Poached Scottish salmon, smoked haddock and cod, bound in a bechamel sauce, finished with fresh garden peas. 

Heating instructions

Remove foil and place your pie on a baking tray into a preheated oven. 

From chilled: 200° - 180°C fan - 355° F - Gas mark 4 for 20 minutes

From frozen: Defrost thoroughly in the fridge and follow instructions from chilled. 

Ingredients and allergens 

Salmon, smoked haddock, white fish, garden peas, WHEAT flour, MILK, butter, salt, pepper, EGG, water. 

All allergens are in BOLD.


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