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Classic Fish Pie

Serving Suggestion Video

Classic Fish Pie Top 10 Bestseller

Cod, smoked haddock and plump tiger prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash

£4.75 Serves 1 (390g)
£8.50 Serves 2 (780g)
£16.99 Serves 4 (1560g)

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Tell Me More

Also available in 8-portion sizes.

  • One of our longstanding customer favourites
  • Full of delicious, sustainably sauced prawns and fish (Best Aquaculture Practices certified)
  • A classic, roux-based sauce with white wine, sherry, cream, herbs and a squeeze of lemon

Try it with:

  • There’s no need to be too fancy with a fish pie as good as this. Just some peas or green beans on the side are a perfect accompaniment

How We Make It At Our Kitchen

  • We poach the fish in milk and then use the milk and a little fish stock to make a classic roux sauce
  • Onion is cooked with butter, white wine, sherry and lemon juice and reduced, then added to the roux with chives, parsley and cream, along with the prawns and poached fish
  • The mash is made with parsley, butter and egg yolk, and topped with diagonal stripes of paprika

Recipe

See how we made our Fish Pie with the recipe below. It cost us £12.30 for the equivalent of our two portion (£8.50) and we shopped just like you would at home (we didn't buy ingredients we had in the cupboard and bought the smallest avaliable amounts of the items we needed.)*

*(We used prices from ocado.com in July 2015)

Ingredients - 120g tiger prawns (raw or cooked) - 180g mixed diced cod and smoked haddock (or fish pie mix) - 20g plain flour - Half a small onion, diced - 30g butter - 50ml semi-skimmed milk - 1 lemon - Fish stock cube - Small glass of dry, white wine - Small glass of dry sherry - Sherry - 2 tbsp double cream - 350g Maris Piper potatoes - I egg yolk - Small handful fresh chives, chopped - Handful of fresh parsley, chopped - Salt and white pepper to taste - Paprika to sprinkle

Method:

  • Pre-heat the oven to 180C
  • Put a pan of salted water on to boil. Peel and dice your potatoes and add to the pan. Keep an eye on them, and once cooked, drain and set aside to make the mash.
  • In another saucepan, heat the milk over a low heat. Add the diced cod and haddock and poach gently until cooked. If using raw prawns, poach these too. Remove the fish/prawns and reserve the milk.
  • In a third pan, make a roux by melting half the butter and stirring in the flour. Add the poaching milk, stirring constantly. Add the fish stock and keep stirring until you have a nice, smooth sauce.
  • In yet another pan, melt a knob of butter and add the onion. Cook over a low heat until soft and clear. Add the sherry, wine and a squeeze of lemon juice and cook for about 15 minutes, reducing the liquid until the onions begin to sizzle.
  • Add the onion and wine reduction to the milk-based sauce along with the cream, chives and half the parsley and stir well.
  • In a pie dish, arrange your fish and prawns evenly on the bottom. Pour over the sauce.
  • Mash the potatoes with the remaining butter, egg yolk and remaining parsley.
  • Carefully spread the mash on top of the fish and sauce (it doesn’t matter if the sauce seeps through in the odd place).
  • Sprinkle diagonal stripes of paprika on top.
  • Cook for 20-25 minutes.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)598 2,332
Energy (cal)143 558
Protein (g)7.2 28.1
Carbohydrate (g)9.4 36.7
of which: sugars (g)0.9 3.5
Fat (g)8.3 32.4
of which are saturates (g)5 19.5
Fibre (g)0.7 2.7
Sodium (g)0.27 1.07
Salt (g)0.675 2.675

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Potatoes (36%), Water, Smoked Haddock (9%) [Fish], Tiger Prawns (8%) [Crustaceans], Cod (8%) [Fish], Butter (6%) [Milk], Semi Skimmed Milk, Double Cream [Milk], Wheat Flour, Onions, White Wine [Sulphites], Fish Stock, Sherry [Sulphites], Egg Yolk, Parsley, Lemon Juice, Salt, Chives, Paprika, White Pepper.

Fish Stock contains: Fish (Cooked White Fish, Cod Powder), Maltodextrin, Glucose Syrup, Salt, Yeast Extract, Lemon Juice Concentrate, Stabiliser: Guar Gum, Anchovy Paste, Dried Onion.

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Remove sleeve and film. Place on a baking tray in the top of the oven.

Oven Settings

Fan 180°C , Electric 200°C, Gas Mark 6.
45-50 mins
Allow to stand for 1 min and ensure food is piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20-25 mins.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain.

SERVES 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Remove sleeve and film. Place on a baking tray in the top of the oven.

Oven Settings

Fan 180°C , Electric 200°C, Gas Mark 6.
55-60 mins
Allow to stand for 1 min and ensure food is piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 2 days. Follow the oven guidelines but cook for 25-30 mins.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain.

SERVES 4

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Remove sleeve and film. Place on a baking tray in the top of the oven.

Oven Settings

Fan 180°C , Electric 200°C, Gas Mark 6.
60-65 mins
Allow to stand for 1 min and ensure food is piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 2 days. Follow the oven guidelines but cook for 30-35 mins.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Crustaceans, Fish, Eggs, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Serving Suggestion Video

 

‘@theCOOKkitchen your fish pie is the most delicious meal going #yum’

Emma via Twitter

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