Ultimate Creamy Fish Pie
with Peas, Leek and Baby Leaf Salad
Looking for a taste of everyday luxury? This Ultimate Creamy Fish Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Say hello to a fresh ingredient - fish pie mix! Delicious in fish pies but also all kinds of seafood dishes, this versatile mix contains flavoursome haddock, delicate cod and flaky salmon.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
2 unit(s)
Garlic Clove
1 pack(s)
Fish Pie Mix
(Contains Fish)
15 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
17 grams
Wholegrain Mustard
(Contains Mustard)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
30 grams
Butter
2 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Once the leek has softened, add the garlic and cook for 30 secs more.
Add the butter (see pantry for amount) and allow it to melt, then stir in the flour (see pantry for amount). Cook, stirring continuously, for 1-2 mins.
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, then simmer, stirring occasionally, until thickened, 2-3 mins.
Once the sauce has thickened, stir in the creme fraiche, wholegrain mustard and half the hard Italian style cheese.
Next, gently stir through the fish pie mix.
Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat your grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Once the fish is cooked, stir through the peas. Cook until piping hot, 1-2 mins. Season with salt and pepper, then transfer to an ovenproof dish.
Using a fork, spread the mash evenly over the filling, then sprinkle over the remaining cheese.
Grill your pie until the cheese has melted and is golden, 4-5 mins.
Once ready, share the pie between your plates.
Serve the baby leaf salad alongside, drizzled with the balsamic glaze to finish.
Enjoy!
