Recipes
Fish and mushy pea pie
Tuck into creamy homemade fish pie with a luscious layer of chip-shop fave mushy peas
Tuck into creamy homemade fish pie with a luscious layer of chip-shop fave mushy peas
Cook: 1 Hour 20 Mins
Serves: 6
Price: £1.24 per serving
Nutritional Information
Each 344 serving contains
Energy
2188kj
523kcal
2188kj
523kcal
26%
Fat
27.5g
27.5g
High
39%
39%
Saturates
13.8g
13.8g
Med
69%
69%
Sugars
6.2g
6.2g
Med
7%
7%
Salt
1.24g
1.24g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
636kj/152kcal
Typical energy values per 100g:
636kj/152kcal
Ingredients
400g Frozen for Freshness British Garden Peas, thawed
50g unsalted butter
Zest 1 lemon
1 leek, finely sliced
40g plain flour
1tsp Dijon mustard
450ml semi-skimmed milk
340g Asda Fish Pie Mix
125g Asda frozen Raw & Peeled King Prawns, thawed
1tbsp finely chopped dill
375g pack Asda Ready Rolled Puff Pastry
1 egg, beaten
Method
1
Bring a pan of water to the boil, add the peas and cook for 4 mins until tender. Drain and tip into a bowl with 10g of the butter and the zest. Roughly mash and spread on the bottom of a 23cm oval pie dish.
2
Melt the remaining butter in a pan over a medium heat. Add the leek and fry for 4 mins or until soft but not turning brown. Stir in the flour and mustard; cook for 2 mins. Gradually pour in the milk, whisking, until you have a thick sauce.
3
Stir in the fish pie mix, prawns and dill. Spoon over the top of the peas.
4
Preheat the oven to 200C/180C Fan/Gas 6.
5
Unroll the pastry and use a 3cm round cutter to cut as many circles as possible from the pastry. Brush the rim of the dish with some of the egg and arrange the circles over the pie, overlapping to look like fish scales. Brush with more of the egg to glaze.
6
Bake for 45 mins until the pastry is golden and crisp. Allow to rest for 2-3 mins before serving.