cook logo

Creamy Fish Pie with Cos Heart & Herb Salad

A golden-topped hug of a meal, this creamy fish pie is comfort cloaked in crisp puff pastry. Beneath the flaky lid, tender flakes of ling, fennel, garden peas and dill are folded through a herb-flecked béchamel—lush, velvety, and whispering of the sea. On the side, baby cos hearts and garden herbs offer fresh crunch, brought together with a creamy mustard dressing that cuts through the richness just so. Serve it solo or pair it with one of our favourite sides (we’re looking at you, duck-fat potatoes) for an effortlessly indulgent dinner.

ContainsGluten, Wheat, Fish, Milk

Sizes

Ingredients

Bay leaves, Baby cos lettuce, Mustard, Lemon, Fisherman's Pie (Element C) [Potato, Cream (Milk), Milk, Butter (Milk), Parsley, Dill], Fisherman's Pie (Element A) [Onion, Fennel, White wine, Garlic, Thyme, Salt], Fisherman's Pie (Element B) [Fish stock (Wheat), Milk, Butter (Milk), Flour (Wheat), Lemon zest], Olive oil

CONTAINS: Gluten, Wheat, Fish, Milk.

Preparation and storage notes

STORAGE: Keep Refrigerate (Can be Frozen)
COOKING INSTRUCTIONS: Preheat oven to 190c. Place the
pie onto an oven proof tray and cook for 30 - 40 minutes until pastry is golden. Rest for 10 minutes and serve.

1