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Fish Pie
Fish Pie by Asda provides 151 kcal per 100 g, with 2 g of sugars and 5.7 g of protein. Contains: fish, gluten, milk, mustard.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1.0g
| Nutrient | Per 100 g | Per serving | % DV* |
|---|---|---|---|
| Calories | 151 kcal | 2 kcal | |
| Total fat | 10 g | 0.1 g | 0% |
| Saturated fat | 2.1 g | 0 g | 0% |
| Carbohydrates | 9.6 g | 0.1 g | 0% |
| Total sugars | 2 g | 0 g | |
| Added sugars | 0 g | 0 g | 0% |
| Dietary fiber | 0.9 g | 0 g | 0% |
| Protein | 5.7 g | 0.1 g | 0% |
| Salt | 0.3 g | 0 g |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Potatoes, Whole Milk, Smoked Haddock (10%) [Haddock (Melanogrammus aeglefinus) (Fish), Salt], Alaska Pollock (Theragra chalcogramma) (Fish) (10%), Extra Mature Cheddar Cheese (Milk), Water, Single Cream (Milk) (4%), Breadcrumb [Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Water, Yeast, Salt], Unsalted Butter (Milk), Cornflour, Mature Cheddar Cheese (Milk), Tapioca Starch, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt], Parsley, Salt, Rapeseed Oil, Cracked Black Pepper.
- Allergens
- FishGlutenMilkMustard
Product details
- Serving size
- 1.0g
- Sold in
- United Kingdom
- Barcode
- 5057172219537
Prices reported by shoppers
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Frequently asked questions
How many calories are in Fish Pie?
Fish Pie contains 151 kcal per 100 g and about 2 kcal per serving (1.0g).
How much sugar is in Fish Pie?
Fish Pie has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Fish Pie vegan?
Based on its ingredient list, it is not vegan.
What allergens does Fish Pie contain?
According to the label data it contains: Fish, Gluten, Milk, Mustard. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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