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Fish finger and pea pie recipe
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Try something different with a packet of fish fingers and turn them into this hearty fish finger pie. Baked in a creamy parsley sauce and topped with fluffy mash, this is sure to be a new family favourite. See method
Ingredients
- 700g potatoes, peeled and chopped
- 50g unsalted butter
- 50ml semi-skimmed milk
- 10-pack fish fingers
- 1 leek, thinly sliced
- 200g frozen peas
- 2 x 180g sachets Tesco parsley sauce
- 450g frozen whole green beans
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
2425kj
579kcal
29%
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Fat
26g
37%
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Saturates
12g
61%
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Sugars
16g
17%
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Salt
1.9g
31%
of the reference intake
Carbohydrate 62.5g
Protein 24.9g
Fibre 9.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Bring a pan of water to the boil and cook the potatoes for 15 mins or until tender. Drain and mash with 20g of the butter, the milk and a little salt and pepper.
- Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 mins or until heated through.
- Put 20g of the butter into a small saucepan and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.
- Pour the sauce over the fish fingers in the baking dish and top with the mash. Bake for 15 mins until the top is golden brown.
- Cook the green beans according to pack instructions and toss with the remaining 10g butter before serving.
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