FIELD DOCTOR Fish Pie (383g)

£7.29

Sustainable hake & salmon in a dairy free vegetable bechamel with spinach, peas, and topped with a delicious sweet potato mash.

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

Ingredients

Potatoes, Water, Hake (13%) (FISH), Carrots, Spinach (10%), Sweet Potatoes (9%), SOYA Milk Alternative [Spring Water, Organic SOYBEANS 8%], Salmon (8%) (FISH), Fennel, Green Peppers, Extra Virgin Olive Oil, Tapioca Starch, Peas (2%), Parsley, Chives, Lemon Zest, White Miso [Cultured Rice* (42%), Water, SOYA Beans* (21%), Sea Salt, *Organically grown], Salt, Lemon Juice, Thyme, Flaxseed, Ground Nutmeg, Sage, Black Pepper, Tarragon

For allergens, see ingredients, in BOLD CAPITALS.

Manufactured on a site that handles CELERY, MILK, FISH, SESAME, NUTS, SOY, SULPHITES and MUSTARD.

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

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

Heating instructions

Cooking from frozen:

Microwave

Microwave 800W 9 mins. Remove sleeve and pierce film. 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. Cook for 50 mins, ideally on a flat baking tray. Rest for 2 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.