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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
