Ultimate Creamy Fish Pie
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Ultimate Creamy Fish Pie

Ultimate Creamy Fish Pie

with Peas, Chives and Baby Leaf Salad

Looking for a taste of everyday luxury? This Ultimate Creamy Fish Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

High Protein
Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

450 grams


1 unit(s)


2 unit(s)

Garlic Clove

1 bunch(es)


15 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 pack(s)

Fish Pie Mix

(Contains Fish)

120 grams


20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

30 grams


2 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3000 kJ
Energy (kcal)717 kcal
Fat33.5 g
of which saturates19.6 g
Carbohydrate71 g
of which sugars15 g
Protein37.8 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Kitchen Shears
Oven dish
Potato Masher


Cook the Potatoes

Bring a large saucepan of water with 1/2 tsp salt to the boil. 

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Fry the Onion

While the potatoes cook, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 5-6 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

Once the onion has softened, add the garlic and cook for 30 secs more.

Start your Sauce

Add the butter (see pantry for amount) and allow it to melt, then stir in the flour (see pantry for amount). Cook, stirring continuously, for 1-2 mins. 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, then simmer, stirring occasionally, until thickened, 2-3 mins.

Once the sauce has thickened, stir in the creme fraiche and two thirds of the hard Italian style cheese.

Poach the Fish

Next, drain the fish pie mix and pat dry with kitchen paper. Gently stir the fish pie mix into the sauce. IMPORTANT: Wash your hands and equipment after handling raw fish.

Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, heat your grill to high. 

Assemble your Pie

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then mix in half the chives.

Once the fish is cooked, stir in the peas and remaining chives. Cook until piping hot, 1-2 mins. Season with salt and pepper, then transfer to an ovenproof dish. 

Using a fork, spread the mash evenly over the filling, then sprinkle over the remaining cheese.

Grill and Serve

Grill your pie until the cheese has melted and is golden, 4-5 mins. 

Once ready, share your ultimate fish pie between your plates.

Serve the baby leaf salad alongside, drizzled with the balsamic glaze to finish.