Recipes
Recipes

Friday's fish pie

We’ve used a fish pie mix, but you can make this subtly spiced pie with any combination of fish

We’ve used a fish pie mix, but you can make this subtly spiced pie with any combination of fish

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(15 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.39 per serving

Nutritional Information

Each 398g serving contains

Energy
2066kj
494kcal
25%
Fat
19.5g
Med
28%
Saturates
7.6g
High
38%
Sugars
8.0g
Low
9%
Salt
1.59g
Med
27%
of your reference intake.
Typical energy values per 100g:
519kj/124kcal

Ingredients

4tbsp cornflour

2tsp Dijon mustard

2tsp mild curry powder

550ml semi-skimmed milk

340g pack Fishmonger’s Selection Fish Pie Mix

100g raw king prawns

200g spinach, cooked according to packet instructions, drained

100g reduced-fat crème fraîche

2tbsp finely chopped fresh dill

4 sheets filo pastry, thawed if frozen

1tbsp melted butter

1tbsp sesame seeds

Method

1
Mix the cornflour, mustard and curry powder with 50ml of the milk and set aside.
2
Add the remaining milk to a large shallow pan with the fish. Bring to the boil. Reduce heat, simmer for 
4 mins until the fish flakes when pressed with a fork.
3
Carefully remove the fish from the pan with a fish slice (reserving the milk) and break into large flakes, discarding any skin and bones. Place in a 24cm round ovenproof dish with the prawns and cooked spinach. Set aside.
4
Preheat the oven to 200C/180C Fan/Gas 6. Strain the poaching 
milk into a pan, add the cornflour mixture and heat until boiling, whisking until thickened. Stir in the crème fraîche and dill. Pour over the fish and prawns
5
Brush a sheet of the filo pastry with melted butter, cut into quarters and scrunch up slightly before placing on top of the fish. Repeat with the rest of the filo. Scatter the sesame seeds over the top and bake for 20-25 mins until the sauce is bubbling and the pastry is golden and crisp. Serve straight away.

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