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Classic Fish Pie

Classic Fish Pie

with Leek and Carrot

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We love a good Fish Pie with Leek and Carrot and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

215 grams

Smoked Fish Mix

(ContainsFish, Crustaceans)

1 unit(s)


1 unit(s)


1 pack(s)


1 bunch(es)

Flat Leaf Parsley

¾ pack(s)

Creme Fraiche


1 sachet

Vegetable Stock Powder


1 block(s)

Mature Cheddar Cheese


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2364 kJ
Energy (kcal)565 kcal
Fat28.0 g
of which saturates16.0 g
Carbohydrate57 g
of which sugars10.0 g
Protein31 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of salted water to the boil for the potatoes. Meanwhile, chop the potato into roughly 2cm chunks (no need to peel). Once boiling, add to the water and cook until tender, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.


Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then slice widthways into half moons about 1cm thick. Trim the carrot (no need to peel), halve lengthways then thinly slice widthways. Roughly chop the parsley (stalks and all). Grate the cheese.


Heat a drizzle of oil in another large saucepan on medium-high heat, and once hot, add the leek and carrot. Cook until soft, stirring occasionally, 10 mins.


Once the potato is cooked, drain in a colander reserving the potato water in a measuring jug, and let steam in the colander for a minute. Place the potato back in the saucepan (off the heat) with a pinch of salt and pepper and a knob of butter (if you have some). Mash with a potato masher.


Next, add the stock powder and reserved potato water (see ingredients for amount) to the veggies. Stir to combine and bring to the boil. Remove from the heat, then stir in the fish pie mix, crème fraîche, half the parsley and a pinch of salt and pepper. Mix carefully, then transfer to an oven proof ovenproof baking dish. TIP: We used a 20cm x 20cm dish for 2 people.


Top with the mash, spread out gently to cover the filling then top with the remaining parsley and finally the grated cheese. Place on the top shelf of the oven and bake until the fish is cooked through and the cheesy mash is golden, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle. Let it sit for a minute on the side, then serve. Enjoy!