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With a whole fillet of tender haddock and plenty of plump, juicy king prawns in a velvety smooth white wine and dill sauce, all topped in creamy mashed potato, our Fish Pie is packed with flavour and ready to deliver a taste of luxury. We've added FREE sweet Yorkshire Petits Pois and Lemon Meringue Cheesecakes to transform it into a delicious meal for two.
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NUTRITIONAL INFORMATION
Energy: 466 kJ/112 kcal Fat: 6g, of which Saturates: 3.8g Carbohydrate: 6.3g, of which Sugars: 0.8g Fibre: 0.8g Protein: 6.9g Salt: 0.7g Energy: 291 kJ/69 kcal Fat: 0.9g, of which Saturates: 0.3g Carbohydrate: 9.7g, of which Sugars: 2.7g Fibre: 5.1g Protein: 6g Salt: 0.01g Energy: 1169 kJ/278 kcal Fat: 14g, of which Saturates: 7.7g Carbohydrate: 33g, of which Sugars: 27g Fibre: 0.4g Protein: 6.5g Salt: 0.5g -
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
HOW TO STORE
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Cooking Instructions:
Fish Pie (GF)
For best results, cook from frozen.
Remove outer packaging. Place the product on a baking tray in a preheated oven at 200°C / Fan 180°C / Gas 6 for 55 - 60 minutes.
Leave to stand for 5 minutes before serving.
Ensure that product is piping hot throughout before serving. Yorkshire Petit Pois Cooking guidelines from frozen:
Microwave (based on 750W): remove all packaging. Place 160g into a non-metallic bowl and add 2 x 15ml (2-3tbsp) water and cover.
Cook on full power for 2 and half minutes, remove cover and stir, re-cover and cook for a further 2 and half minutes.
Hob: remove all packaging. Place in boiling water, lightly salt if desired. Bring back to the boil and simmer for 3 minutes. Drain well and serve.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Lemon Meringue Cheesecake Defrost each dessert in its packaging in the fridge for 12 to 14 hours or 2 hours at room temperature on the kitchen counter.
Remove film and, supporting the base of the cheesecake, carefully place, still in its ring, onto a cold plate. Loosen by sliding a knife or small spatula inside the ring around the cheesecake.
Carefully open and remove the ring. Ensure the product is defrosted throughout before serving. - Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Fish Pie (GF)
Haddock (FISH) (27%), potato (24%), water, cream (MILK) (13%), king prawns (CRUSTACEANS) (7%) [prawns, water, salt], butter (MILK), white wine, onions, modified maize starch, vegetable bouillon [sea salt, potato starch, maltodextrin, yeast extract, onion powder, sugar, garlic powder, herbs (lovage, parsley), spices (white pepper, mace, nutmeg), spice extract], gluten free plain flour [rice flour, potato starch, tapioca starch, maize flour, buckwheat], salt, MUSTARD powder, dill, white pepper, paprika. May contain bones.
Yorkshire Petit Pois
Petit Pois
Lemon Meringue Cheesecake
2% fat soft cheese (38%) (MILK), sugar, full fat soft cheese (8%) (MILK), cream (MILK), EGG, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (RSPO certified palm & rapeseed), EGG, baking powder), MILK, water, modified tapioca starch, lemon juice & zest (2%), vegetable fat (RSPO certified palm & rapeseed), milk chocolate (sugar, vegetable fat (coconut & RSPO certified palm), MILK whey powder, skimmed MILK powder, cocoa powder, emulsifier SOYA lecithin, natural vanilla flavouring), butter (MILK), modified starch from waxy maize, citric acid, meringue (EGG), guar gum, locust bean gum, xanthan gum.
Nutritional InformationProduct description
With a whole fillet of tender haddock and plenty of plump, juicy king prawns in a velvety smooth white wine and dill sauce, all topped in creamy mashed potato, our Fish Pie is packed with flavour and ready to deliver a taste of luxury. We've added FREE sweet Yorkshire Petits Pois and Lemon Meringue Cheesecakes to transform it into a delicious meal for two.
NUTRITIONAL INFORMATION
Energy: 466 kJ/112 kcal Fat: 6g, of which Saturates: 3.8g Carbohydrate: 6.3g, of which Sugars: 0.8g Fibre: 0.8g Protein: 6.9g Salt: 0.7g Energy: 291 kJ/69 kcal Fat: 0.9g, of which Saturates: 0.3g Carbohydrate: 9.7g, of which Sugars: 2.7g Fibre: 5.1g Protein: 6g Salt: 0.01g Energy: 1169 kJ/278 kcal Fat: 14g, of which Saturates: 7.7g Carbohydrate: 33g, of which Sugars: 27g Fibre: 0.4g Protein: 6.5g Salt: 0.5g HOW TO STORE
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Fish Pie (GF)
Haddock (FISH) (27%), potato (24%), water, cream (MILK) (13%), king prawns (CRUSTACEANS) (7%) [prawns, water, salt], butter (MILK), white wine, onions, modified maize starch, vegetable bouillon [sea salt, potato starch, maltodextrin, yeast extract, onion powder, sugar, garlic powder, herbs (lovage, parsley), spices (white pepper, mace, nutmeg), spice extract], gluten free plain flour [rice flour, potato starch, tapioca starch, maize flour, buckwheat], salt, MUSTARD powder, dill, white pepper, paprika. May contain bones.
Yorkshire Petit Pois
Petit Pois
Lemon Meringue Cheesecake
2% fat soft cheese (38%) (MILK), sugar, full fat soft cheese (8%) (MILK), cream (MILK), EGG, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (RSPO certified palm & rapeseed), EGG, baking powder), MILK, water, modified tapioca starch, lemon juice & zest (2%), vegetable fat (RSPO certified palm & rapeseed), milk chocolate (sugar, vegetable fat (coconut & RSPO certified palm), MILK whey powder, skimmed MILK powder, cocoa powder, emulsifier SOYA lecithin, natural vanilla flavouring), butter (MILK), modified starch from waxy maize, citric acid, meringue (EGG), guar gum, locust bean gum, xanthan gum.
Nutritional InformationCooking Instructions: Fish Pie (GF) For best results, cook from frozen.
Remove outer packaging. Place the product on a baking tray in a preheated oven at 200°C / Fan 180°C / Gas 6 for 55 - 60 minutes.
Leave to stand for 5 minutes before serving.
Ensure that product is piping hot throughout before serving. Yorkshire Petit Pois Cooking guidelines from frozen:
Microwave (based on 750W): remove all packaging. Place 160g into a non-metallic bowl and add 2 x 15ml (2-3tbsp) water and cover.
Cook on full power for 2 and half minutes, remove cover and stir, re-cover and cook for a further 2 and half minutes.
Hob: remove all packaging. Place in boiling water, lightly salt if desired. Bring back to the boil and simmer for 3 minutes. Drain well and serve.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Lemon Meringue Cheesecake Defrost each dessert in its packaging in the fridge for 12 to 14 hours or 2 hours at room temperature on the kitchen counter.
Remove film and, supporting the base of the cheesecake, carefully place, still in its ring, onto a cold plate. Loosen by sliding a knife or small spatula inside the ring around the cheesecake.
Carefully open and remove the ring. Ensure the product is defrosted throughout before serving.What our customers think about us
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1
Fish Pie Supper with FREE Yorkshire Peas & Lemon Meringue Cheesecakes
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Luxury Fish Pie wtih FREE sides and dessert
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