Fish Pie


Sourced from the East Neuk, just down the coast from us, our fish pie is built with Scottish Salmon and Haddock, gently cooked in a homemade fish stock. Combined with a creamy béchamel sauce made with Scottish milk, cream and butter, with Perthshire grown peas. Topped with just enough buttery mash, using locally grown Fife potatoes, and finished with a sprinkling of fresh dill.

Available in two sizes:

  • Small (460g) Serves one
  • Large (700g) Serves two

Keep refrigerated. Can be frozen for up to 6 months. Defrost for 24 hours in a refrigerator. Reheat when defrosted.

To reheat, preheat oven to 180ºC, Gas Mark 4. Remove outer sleeve and film. Place on a baking tray. Cook for 30 to 40 minutes, or until piping hot throughout.

Please note that cooking instructions are a guide only as appliances may vary. Ensure food is piping hot before serving.

Whenever possible, we consciously use as many local and homegrown ingredients when making our ready meals.

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