Charlie Bigham's Fish Pie 340G

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Reviews

avatar James
James
29 Oct 2022

I used to like this..................
where is the fish?

...............but now it is just hydrolysed, blended potato. At least mine was last night. Three tiny - and I mean miniscule - pieces of fish, one pink, two white, imaginable and barely any white sauce. Was it supposed to be parsley? Didn't taste like it. And with a massive 40% price hike over the previous recently-bought purchase, I won't be buying it again. BTW, I have only a small appetite but there wasn't enough for my dinner. Best avoided.
29 Oct 2022
I used to like this..................
...............but now it is just hydrolysed, blended potato. At least mine was last night. Three tiny - and I mean miniscule - pieces of fish, one pink, two white, imaginable and barely any white sauce. Was it supposed to be parsley? Didn't taste like it. And with a massive 40% price hike over the previous recently-bought purchase, I won't be buying it again. BTW, I have only a small appetite but there wasn't enough for my dinner. Best avoided.

where is the fish?
avatar James James
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Cooking instructions

Please keep flat & in the fridgeKeep in a fridge below 5°C. It's at its best when cooked from fresh. If you do freeze it, do so before the use by date, eat within one month and defrost fully before cooking. For use by date, see top of pack.

Ingredients

Potatoes, Milk , Cod ( Fish ) (14%), Cream ( Milk ), Salmon ( Fish ) (10%), Smoked Haddock (4%) (Haddock ( Fish ), Salt), Butter ( Milk ), Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cheddar Cheese ( Milk ), Spinach, Breadcrumbs (Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Yeast, Salt, Colours (Plain Caramel, Paprika Extract), Turmeric Extract, Sunflower Oil), Pasteurised Free-Range Egg Yolk, Parsley, Salt, Fish Stock (Dried Potatoes, Dried Cod ( Fish ), Fish Stock, Salt, Lemon Juice Concentrate, Onion Powder, Sunflower Oil, Anchovy Paste ( Fish )), Lemon Juice, White Pepper

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