Indian Inspired Fish Pie
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Indian Inspired Fish Pie

with Roasted Tenderstem® Broccoli and Baby Plum Tomatoes


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 war 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
Cooking time35 minutes


serving amount

450 grams


3 unit(s)

Garlic Clove

80 grams

Tenderstem Broccoli

125 grams

Baby Plum Tomatoes

1 pack(s)

Fish Pie Mix

(Contains Fish)

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Curry Powder Mix

75 grams

Creme Fraiche

(Contains Milk)

15 grams

Vegetable Stock Paste

(Contains Celery)

120 grams


40 grams

Mango Chutney

1 sachet(s)

Mustard Seeds

(Contains Mustard)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

30 grams



Nutritional information

Energy (kJ)3090 kJ
Energy (kcal)738 kcal
Fat34.8 g
of which saturates17 g
Carbohydrate75.2 g
of which sugars23.3 g
Protein33.4 g
Salt4.81 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Baking Tray
Garlic Press
Oven dish
Large Frying Pan
Potato Masher



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Peel and chop the potatoes into 2cm chunks.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 


Meanwhile, peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways and pop onto a large baking tray with the tomatoes and half the garlic. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.

Drain the fish pie mix. IMPORTANT: Wash your hands and equipment after handling raw fish.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the korma curry paste, curry powder and remaining garlic. Cook until fragrant, 1-2 mins.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins.

Stir through the fish pie mix, peas and mango chutney. Remove from the heat. Transfer to an appropriately sized ovenproof dish.


Carefullly wipe out the (now empty) frying pan and return to medium heat.

Melt the butter (see pantry for amount), then add the mustard seeds and cook until fragrant, 1-2 mins. Remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Pour in the mustard seed butter and add a splash of milk (if you have any). Mash until smooth. Season with salt and pepper. 


Top the fish mixture with an even layer of mash, using the back of a spoon to smooth it out. Bake on the top shelf of your oven until piping hot and cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

At the same time, roast the broccoli and tomatoes on the middle shelf until tender and softened, 10-12 mins.

Once the pie is out of the oven, allow it to stand for 2 mins.


Share the Indian inspired fish pie between your plates.

Serve the broccoli and tomatoes alongside.