Fish finger and pea pie recipe
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- Serves 4
- 10 mins to prepare and 30 mins to cook
- 579 calories / serving
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
Each serving contains
- Energy
- 2425kJ 579.0kcal
- Fat
- 26g
- Saturates
- 12g
- Salt
- 1.9g
- Sugars
- 16g
of the Reference intake
Carbohydrate 62.5gProtein 24.9gFibre 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.
- See more Family favourite recipes
