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Creamy Fish Pie

Our fish pies are made with fresh white fish that is landed of the Devon and Cornwall coast and sold at Plymouth fish auction where we buy it ourselves to ensure that it comes only from day boats and that we get the best quality possible. The velouté sauce is made from fish stock that is freshly made in house. This gets mixed with the fish and topped with creamy smooth mashed potatoes to produce a very tasty and satisfying fish pie.

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FROZEN: Cook straight from frozen. Place on a baking sheet and cook in a pre-heated oven at 190°C, gas mark 5

400 grams for 50 minutes or until piping hot in the middle.

800 grams for 70 minutes or until piping hot in the middle.

1600 grams for 80 minutes or until piping hot in the middle.

Mashed Potatoes(Potatoes, Cream, Butter, Milk, Salt)White Fish Fillets, Fish Stock(Water, Fish Bones, Carrots, Onions, Leeks, Celery, Fennel, Thyme, Parsley, Bay Leaves, Peppercorns), Cream, Butter, Flour(Wheat, Calcium Carbonate, Iron, Niacin, Thiamin)), Salt, Pepper.
Allergens in Bold.

Additional information


400 grams, 800 grams, 1.6 kg


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