Also available in 8-portion size.

• Our Classic Fish Pie is one of our all-time customer favourites.
• Full of delicious, sustainably sourced prawns and fish (Best Aquaculture Practices certified) in a classic creamy sauce.
• It cooks from frozen like the rest of our pies, so it’s great to have on standby in the freezer.

Try it with:

• There’s no need to be too fancy with a fish pie as good as this. Simply serve with some Tenderstem broccoli or Peas & Leeks.
• We also have a giant crowd-pleasing Grand Fish Pie which serves 8. Check out our side dishes if you’ve got a houseful.
• And then there’s our Kids Fish Pie, a complete meal in itself, and means no one gets left out.

Find the Classic Fish Pie recipe here.

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 available 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 - 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.

• 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