FIELD DOCTOR Fish Pie (383g)

Sustainable hake & salmon in our white bean  bechamel with spinach,and topped with a delicious sweet potato mash. Low fodmap

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

Potato (19.6%), Hake (FISH) (13.1%), Carrot, Spinach (10.4%), Sweet Potato (9.1%), Soy Milk [SOY beans, water], Salmon (FISH) (7.8%), Fennel, Green Pepper, Extra Virgin Olive Oil, Peas (1.8%), Tapioca Starch, Chive, Parsley Flat, Herb Mix, Lemon Zest, White Miso [SOYA beans, cultured rice, sea salt, water], Lemon Juice, Sea Salt, Flax Seeds, Black Pepper, Nutmeg Ground

For allergens, see ingredients, in BOLD CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).

This meal is gluten free and suitable for coeliacs.

Although Field Doctor do their very best to take out all the bones, some may remain.

Heating instructions

Cooking from frozen:

Microwave

Microwave 800W 9 mins. Remove sleeve and pierce film with a sharp knife. Cook for 4 mins. Remove film and cook for a further 5 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven (preferred method) Gas mark 5 | 195°C/175°C Fan | 50 mins. Preheat oven. Remove sleeve and film with a sharp knife. Cook for 50 mins, ideally on a flat baking tray. Rest for 3 mins, check piping hot & enjoy!

Cooking from defrosted:

The meal is not suitable for cooking from defrosted. 

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Serving size: 383g