Classic fish pie

Name: Classic fish pie | Asda Good Living
Total time: 1 h 10 min
Yield: 6
Cuisine: European
Ingredients: 1.5kg Maris Piper potatoes, peeled and cut into 3cm chunks; 20g Unsalted Butter, chopped; 75ml Semi-Skimmed Milk; A pinch of ground Nutmeg; 2 tbsp Olive Oil; 1 Onion, finely chopped; 2 Carrots, peeled and finely chopped; 30g Plain Flour; 500ml Semi-Skimmed Milk; 180g Baby Spinach, washed; 1 tsp English Mustard; 25g fresh Flat Leaf Parsley, leaves finely chopped; 50g Mature Cheddar cheese, grated; 1 Lemon, juice only; 340g Asda Hearty Fish Pie Mix; cooked Peas, optional to serve

Make a splash with a crowd pleaser guaranteed to satisfy the hungriest in the house.

By Asda Good Living,14th December 2023

Cook: 1 Hour 10 Mins

Serves: 6

Price: £0.81 per serving

Nutritional Information

Each 379g serving contains

Energy
6670kj
421kcal

21%

Fat
13.3g

Med
19%

Saturates
5.7g

Low
29%

Sugars
9.5g

Low
11%

Salt
0.68g

Low
11%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1760kj/421kcal

Ingredients

1.5kg Maris Piper potatoes, peeled and cut into 3cm chunks

20g Unsalted Butter, chopped

75ml Semi-Skimmed Milk

A pinch of ground Nutmeg

2 tbsp Olive Oil

1 Onion, finely chopped

2 Carrots, peeled and finely chopped

30g Plain Flour

500ml Semi-Skimmed Milk

180g Baby Spinach, washed

1 tsp English Mustard

25g fresh Flat Leaf Parsley, leaves finely chopped

50g Mature Cheddar cheese, grated

1 Lemon, juice only

340g Asda Hearty Fish Pie Mix

cooked Peas, optional to serve

Method

Add the potatoes to a large pan, cover with water and bring to the boil, then reduce the heat and simmer for 12–15 mins until cooked through. Drain and leave to steam for 5 mins in the colander. Return to the pan and mash with the butter and milk until smooth. Stir in the nutmeg, season and put to one side.

Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a large frying pan over a medium-low heat. Fry the chopped onion and carrots for 12 mins, stirring occasionally until softened. Add the flour and cook for 2 mins until toasted. Slowly pour in the milk, constantly stirring for 5 mins to thicken. Add the spinach and stir until wilted. Remove from the heat then mix in the mustard, parsley and cheddar, reserving a handful for the top. Squeeze in the lemon juice and season to taste.

Stir the fish pie mix through the sauce and transfer to an approx. 20x25cm baking dish.

Top with the mashed potato and use the back of a fork to create ridges all over the surface. Scatter over the reserved grated cheddar. Sit the baking dish on a large baking tray and bake for 35–40 mins, until golden, crispy on top and bubbling at the edges. Serve with cooked peas and lemon wedges.