Fish pie is the food equivalent of a duvet day with a mug of tea. Simple and comforting, our fish pie is brimming with creamy chunks of fish, seafood and veggies, tucked in by a crust of perfectly fluffy mash. Béchamel sauce is often used in a fish pie, but we’ve opted for a sauce that can be knocked together in minutes without losing out on flavour. This is comfort food at its very best!
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.
Flat Leaf Parsley
Smoked Fish Mix(ContainsFish, Crustaceans)
Fish Stock Powder(ContainsFish, Celery)
Preheat your oven to 220°C. Put a large saucepan of water with a pinch of salt on to boil for the potatoes. Chop the red potato into roughly 2cm chunks (no need to peel!). Put the potato into the pan of boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander then pop back into the pan with the lid on.
Remove the root and dark green top from the leek, halve lengthways and slice into 1cm thick half moons. Twist and tear the parsley bunch in half. Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Drain and rinse the sweetcorn in a colander or sieve. Chop the fish pieces into 2cm chunks, leaving the prawns whole.
Put a frying pan or wide bottomed saucepan on medium heat with a drizzle of oil and add the leek, along with a pinch of salt and a grind of black pepper. Cook until soft, stirring frequently, 6-7 mins. Once soft, add the sweetcorn and parsley stalks and stir together. Cook for a further 2 mins, stirring gently.
Add the water (the amount specified in the ingredient list) and fish stock powder to the leek and sweetcorn. Stir to dissolve the stock powder. Add the crème fraîche, stir together and bring to the boil, then taste the sauce. Add more salt and black pepper if necessary. Put the fish mix in the bottom of an ovenproof dish and spoon your veggies and all the sauce on top, gently stir to combine.
When the potatoes are drained and back in the pan, add the parsley leaves, butter and a splash of milk (if you have some). Mash until smooth, taste and add more salt and black pepper to your liking. Spoon the mashed potato on top of the fish and veggies and flatten it out with your spoon. Use a fork to make lines in the top of the pie (see picture). TIP: Brush with a little oil if you want a super crispy finish.
Bake the fish pie on the top shelf of your oven until the potato is crispy and the fish is cooked, 20 mins. TIP: The fish is cooked when the centre is opaque. While the pie is cooking, do the washing up! When ready, spoon the fish pie into bowls and devour. Enjoy!