British Fish Pie Recipe Kit

A family favourite fish feast in a flash Read more


  • 2 Portions
    Serves 2

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Fish pie is such a classic comfort food that is delicious to eat all year round. It is one of the nation's favourite meals and is so brilliant when there are many hungry mouths to feed around the table. 

This lovely recipe kit gives you the freedom to make your very own fish pie just how you like it, with most of the hard work already done. So whether you're someone who likes to add eggs or loathes eggs in a pie and instead always includes garden peas, you can customise your fish pie to suit your taste, while still creating a fish feast in a flash!

The seriously tasty, creamy, fish pie sauce simply needs to be decadently slathered over the sustainably caught white fish. Then just add your own flourishes and your choice of topping and into the oven it goes - in half the time. 

Our fish pie kit is perfect to tuck away in the freezer for when quick comfort food is required. 

You won't find any unsustainable salmon or other endangered species lurking in this fish pie, we only source the best tasting, seasonally available white fish for our lovely diced fish mix. 

The British Fish Pie Recipe Kit Contains:

400g Diced Sustainable White Fish

450g Fish Pie Sauce

Serves 2

Sustainable Diced White Fish (FISH)

For the fish sauce:

White Wine (SULPHITES), Fennel, Leeks, Celery (CELERY), Flour (GLUTEN), Butter (MILK), Fish Stock (Fish Bones, Carrot, Celery, Onion, Fennel, Leek, Herbs) (FISH, CELERY), Cream (MILK), English Mustard (GLUTEN), Lemon Juice, Parsley, Lemon Zest, Salt, Pepper.

Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

Preheat your oven to 180C/Gas 4

Ensure that the diced fish and the fish sauce are fully defrosted.

Create your topping, whether that's; mashed potato, sliced potato, savoury crumble or even pastry. Set to one side.

In a small saucepan, pour in the fish sauce. Place over a low to moderate heat and gently bring to a simmer, do not boil. Once this has been warmed through set to one side.

Take a ovenproof tin and pour in the diced fish pie. Lightly season with salt and a little pepper. Add in any extras such as prawns, boiled eggs, peas or any lovely fresh herbs - or simply stick with the diced fish only. 

Over the top of the diced fish pour in the fish sauce, making sure it coats all of the fish evenly. 

Add your topping. 

Place in the oven and cook until golden and bubbling. 

The length of time will depend on the topping you have chosen, however as a guide, for mash potato your fish pie should be ready between 17-25 minutes. Once you see the top beautifully golden and the sauce bubbling around the sides, it's ready.

All our fish is caught at its best and blast frozen at the quayside. 

Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.

Pan Fried Pollack with Very Herby White Beans, by Gill Meller

The aim here is to get perfectly crispy skin on your beautiful piece of Pollack. This is easier than you'd think; it takes a hot pan and minimal intervention. The skin will lift away from the pan as it crisps, so resist the urge to poke and prod. The combination of juicy flaky Pollack with crispy skin, paired with silky herby beans is sublime. You'll want to make this recipe again and again.

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