Colcannon fish pie recipe
Created by The Tesco Recipes team
Merge together two classic dishes with this colcannon fish pie recipe. Adding cabbage and leek to the fluffy potato topping makes it all the more delicious and gives tasty texture that works well with the creamy sauce. This easy fish pie can be prepared up to 24 hours ahead and kept covered in the fridge until ready to bake.
See method- Serves 4
- Takes 1 hr
- 470 calories / serving
- Freezable
Ingredients
- 600g Maris Piper potatoes, peeled and diced
- 4 large Savoy cabbage leaves (about 100g), finely sliced
- 500g pack leeks, sliced
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 chicken or fish stock cube, made up to 300ml
- 300ml milk
- 3 tbsp cornflour, mixed with 4 tbsp of the milk (above) to make a thin paste
- 200g frozen peas
- 390g pack fish pie mix
- 50g mature Cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 1975kJ 470.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 52.7gProtein 32.9gFibre 6.6g
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Sign in to shopMethod
- Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins until almost tender, then add the cabbage and 1 leek. Boil for 3-4 mins, then drain and set aside.
- Meanwhile, heat the oil over a medium heat in a large, deep frying pan. Fry the onion and remaining leeks for 5 mins, then add the stock and milk. Add the cornflour paste and simmer for 5-8 mins, stirring, until it thickens and comes to the boil.
- Add the peas and fish, season and pour into a 1.5ltr pie dish. Mash the cooked potato and veg mix together; season. Spoon over the fish mix, top with the cheese and bake for 30 mins until golden and bubbling.
- See more Family favourites
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating until piping hot.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
