From Chef Robert Foster at Walton Heath Golf Club.
Creamy Fish Pie with a smokey flavour. Topped with fluffy mashed potato and a Parmesan crust.
Potatoes, Salmon, Prawns, Haddock, Smoked Haddock, Semi-Skimmed Milk, Double Cream, Milk, Butter, Parmesan, Breadcrumbs, Flour, Mustard, Parsley, Salt, Pepper, Smoked Paprika
Includes Milk, Fish, Gluten, Crustaceans, Gluten, Mustard
Best cooked from frozen
Preheat oven to 180degrees (fan)
Remove outer sleeve and film
Place on a baking tray and cook in the middle of the oven for 45 minutes until piping hot. Leave to stand for 3 minutes before serving.
Please note: Vegetables and garnish used within this image are not included