A medley of smoked haddock, pollock and salmon in a classic white roux, finished with double cream, topped with buttery mash.

INGREDIENTS:

Potato (43%), Semi-Skimmed Milk, Pollock (Fish) (6%),Salmon (Fish) (5%), Smoked Haddock (Fish) (5%), White Wine (De-alcoholised Wine from Concentrate, White Wine (10%), Grape Concentrate, Salt, Natural Flavouring, Preservative: Potassium Metabisulphite (Sulphites), Double Cream (Milk) (5%), Butter (Milk), Shallots, Plain Flour (Wheat Flour, with added Calcium, Iron, Niacin, Thiamin), Leeks, Lemon Juice, Cheddar Cheese (Milk), Fish Bouillon (Modified Potato Starch, Vegetable Oil (Palm), Salt, Cod Fish Powder (9.6%), Yeast Extract, Sugar, Onion Powder, Pepper), Salt, Garlic, Dill, Tarragon, White Pepper.

ALLERGY ADVICE: For allergens please see ingredients listed in bold.

COOKING INSTRUCTIONS:

For best results oven cook.
Pre-heat oven to 170°C Fan, 190°C Electric, Gas mark 5. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven for 35-40 mins. Ensure this Fish Pie is piping hot before serving.

NUTRITIONAL INFORMATION:

Per 100g: Energy 524kJ/125kcal – Fat 6.5g of which
Saturates 3.7g – Carbohydrate 10g of which Sugars 1.6g – Protein 5.0g – Salt 0.46g