Recipes
Recipes

Nathaniel's curried fish pie

Kids' Kitchen star, Nathaniel, shares his favourite Curried Fish Pie. Recipes for kids, by kids.

Kids' Kitchen star, Nathaniel, shares his favourite Curried Fish Pie. Recipes for kids, by kids.

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(10 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.75 per serving

Nutritional Information

Each 409g serving contains

Energy
1730kj
413kcal
21%
Fat
12.7g
Med
18%
Saturates
5.3g
Med
27%
Sugars
3.3g
Low
4%
Salt
1.72g
High
29%
of your reference intake.
Typical energy values per 100g:
423kj/101kcal

Ingredients

2 medium eggs

1kg Maris Piper potatoes (about 5 large potatoes), cubed

30g unsalted butter

350ml semi-skimmed milk, warmed

30g Asda 30% Less Fat Mature Cheese, grated

1tsp wholegrain mustard

1 leek, trimmed and sliced

200g frozen peas

1tbsp mild curry powder

Juice 1 lemon

2tbsp chopped flat-leaf parsley

25g pack Asda White Sauce Mix

200g pack frozen Extra Special Raw & Hand Peeled Jumbo King Prawns, thawed

400g pack frozen fish pie mix

Large piping bag with a star nozzle

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Bring a large pan of water to the boil, add the eggs and boil for 7 mins. Use a slotted spoon to remove the eggs from the pan, then run under cold water. Set aside to cool completely.
3
Put the potatoes into the same pan of water, bring to the boil and cook for 15-18 mins until soft. Drain in a colander, return to the pan and add 20g of the butter, 50ml of the warm milk, the grated cheese and wholegrain mustard. Mix with a handheld blender until the potatoes are mashed and free from lumps.
4
Melt the rest of the butter in a pan and cook the leek for 5 mins until soft. Add the frozen peas and cook until thawed. Add the curry powder, lemon juice and parsley. Stir together and season with black pepper.
5
Make the white sauce according to the pack instructions, using the remaining 300ml milk. Add to the pan with the veg, then stir through the king prawns and the fish pie mix until combined.
6
Pour into a 20cm x 15cm pie dish. Shell and quarter the eggs, then arrange on top of the fish pie mixture.
7
Put the mash into a piping bag fitted with a star nozzle and pipe over the top of the fish mixture. Bake the pie for 30-35 mins until the top is golden brown.