Chip shop fish pie recipe
Created by The Tesco Recipes team
Try a new twist on fish and chips with this surprising fish pie recipe with spring onions, parsley and peas. Replace classic mashed potato with budget-friendly frozen chips for the pie topping, add cheese and bake until golden. This seriously easy dinner recipe makes the most of the freezer and only requires one dish, so you can save on the washing up, too.
See method- Serves 6
- Takes 50 mins
- 376 calories / serving
Ingredients
- 400g pack frozen fish pie mix, defrosted and patted dry
- 130g salmon fillet, skin removed, cut into chunks
- 4 spring onions, finely sliced
- 20g fresh parsley, finely chopped, plus extra to serve
- 250g frozen peas
- 340g jar white lasagne sauce
- 1 tbsp Dijon mustard
- 125ml whole milk
- 600g frozen homestyle straight-cut oven chips
- 150g 50% reduced-fat mature cheese, grated
- 1-2 tbsp malt vinegar
Each serving contains
- Energy
- 1580kJ 376.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 33.1gProtein 26.3gFibre 4.8g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the fish in a bowl with the spring onions, most of the parsley, the peas, white sauce, mustard and milk; season and mix well. Tip into an ovenproof dish (about 20 x 30cm), then top evenly with the frozen chips. Bake for 25 mins.
- Scatter over the cheese, then return to the oven for 10-15 mins until the cheese is golden and bubbling. Scatter with the remaining parsley and some black pepper, and drizzle over malt vinegar, to taste.
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