Creamy fish pie with parsnip crisp topping recipe
If you and your family love a classic fish pie, then this parsnip-topped version is definitely one to try. This recipe still has a rich and creamy filling packed with fish, prawns and spinach, but is topped with pretty parsnip ribbons that turn crispy on top when baked.
See method- Serves 4
- 30 mins to prepare and 30 mins to cook
- 469 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, sliced
- 1 garlic clove, finely chopped
- 1 ½ tbsp plain flour
- 150ml crème fraîche
- 200ml vegetable stock
- ½ lemon, juiced
- 1 tsp wholegrain mustard
- 100g baby spinach
- 1 x 390g pack fish pie mix
- 150g skinless haddock fillet, cut into bite-sized pieces
- 1 x 165g pack raw peeled king prawns
- 15g flat-leaf parsley
- ¼ x 30g pack dill, thick stems discarded, fronds chopped
- 2 parsnips (300g), skin peeled and discarded, rest peeled into ribbons
Each serving contains
- Energy
- 1955kJ 469.0kcal
- Fat
- 28g
- Saturates
- 12g
- Salt
- 1.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 18.8gProtein 36.9gFibre 4.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion and leek, and cook for 5-10 mins until soft. Add the garlicand flour and cook, stirring, for 1 min.
- Stir in the crème fraîche, vegetable stock, lemon juice and mustard; bring to a gentle simmer. Add the spinach and stir until beginning to wilt, then add all the fish and prawns. Cook for another 2 mins, then stir in the herbs; season. Spoon into a 1.5ltr baking dish.
- Toss the parsnip ribbons in the remaining oil. Scatter on top of the pie to cover the filling and bake for 10-12 mins until crisp and golden.
- See more Fish recipes
