Smoked haddock and spinach fish pie


Flakes of smoked haddock in a creamy cider sauce with prawns, spinach and lemon zest, topped with fluffy mashed potato.

Try lightly charred asparagus and broccoli alongside.  

Bella says: "Eaten often on a Friday night with a crisp glass of something cold this heralds the start of the weekend to us and, combined with it’s deliciousness, delivers great happiness. We use firm, fresh and smoked haddock and poach it in cider as a nod to our Westcountry roots."

Serves 2

Box Full

Cooking instructions

Defrost thoroughly. Remove outer packaging including film.  Place wooden container in an oven preheated to 180°C and cook for 40 mins.  Allow to stand for 2 minutes.  Check food is piping hot throughout before serving.  Appliances and cooking times will vary. 

Net weight:  700g

Keep frozen at -18°C and consume within 48 hours of defrosting.

Best before:  see label on end of box

Ingredients (allergens shown in bold)

Potato, Haddock (Fish) (28%), Milk, Cider, Double Cream (Milk), Prawns (Crustaceans), Onions, Leeks, Spinach, Butter (Milk), Flour (Wheat), Salt, Dill, Lemon Zest, Black Pepper


per 100gper 350g
of which Saturates5.0g17.5g
of which Sugars2.2g7.7g

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