Our pie combines two icons of Irish cooking; the finest quality fish and the ever-present potato. The union is a magical one when enriched with cream and deepened with dill. Not surprisingly, fish pies, grand or simple, have always been welcomed to the tables, from the fishermen’s to the grand country houses.
For best results we strongly recommend cooking in the oven:
1) Oven cooks from chilled, Remove sleeve and film
2) Place in a pre-heated oven at 190'C/Fan 170'C For 30-35 minutes
3) Ensure food is piping hot throughout before serving.
If you're in a hurry-pop onto a microwaveable plate or bowl and cover. Cook at 800w for 6 minutes.
All appliances vary, these are guidelines only. Do not reheat.
Suitable for home freezing, use within one month. Defrost before use.
Potato (38%), Milk, Pollock (Fish) (12%), Smoked Salmon (7.5%) (Smoked Salmon (Fish), Salt, Brown Sugar), Smoked Haddock (6%) (Haddock (Fish), Salt), Onion, Double Cream (Milk), Butter (Milk), Single Cream (Milk), Water, Cornflour, Lemon Concentrate, Chives, Salt, White Pepper, Dill, Parsley.
per 400g Pack
CULLY’S SIMPLE BUT GREAT SALAD DRESSING:
In a jam jar, mix 3 tablespoons of extra virgin olive oil with 1 tablespoon of white wine vinegar. Add a pinch of salt, pepper & sugar, a little mustard and a crushed garlic clove. Just before eating, shake well and pour over some tasty salad greens. The best ingredients give the tastiest result.