Garlic and herb fish pie recipe
Created by The Tesco Recipes team
In this fish pie, the creaminess is turned up a notch with the addition of garlic and herb soft cheese. The soft cheese adds a silkiness to the sauce, as well as a lovely herby flavour. Topped with chive mash, this dish sure to become a new favourite.
See method- Serves 4
- Takes 1 hr 15 mins
- 481 calories / serving
- Freezable
Ingredients
For the chive mash
- 4 baking potatoes, peeled and cut into 3cm chunks
- 20g butter, cubed
- 2 tbsp milk
- 2 tbsp chives, finely chopped
For the fish filling
- 25g butter
- 25g plain flour
- 400ml milk
- 340g pack fish pie mix
- 160g frozen peas
- 2 spring onions, thinly sliced
- 100g garlic and herb soft cheese
- Steamed greens, to serve
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Shop ingredientsEach serving contains
- Energy
- 2015kJ 481.0kcal
- Fat
- 19g
- Saturates
- 10g
- Salt
- 0.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 50.8gProtein 29.1gFibre 5.8g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Add the potatoes to a pan of cold water, bring to the boil and simmer for 20-25 mins until a cutlery knife easily passes through the potato. Drain, return to the pan and mash with the butter and milk. Season to taste with black pepper and stir through the chives.
- Meanwhile, melt the butter in a medium saucepan over a medium heat. Add the flour, stir until combined and cook for 2 mins until the mix resembles a sandy consistency. Gradually add the milk, whisking continuously until smooth, then add the fish pie mix, peas, spring onion and the garlic and herb soft cheese, folding together until evenly combined.
- Pour the fish pie filling into a 1.2ltr ovenproof dish sat on a baking tray and top with the chive mash. Rough the top with a fork, then bake on the middle shelf for 25-30 mins until golden and bubbling. Leave to sit for 5 mins before serving with steamed greens of your choice.
- See more Fish pie recipes
Freezing and defrosting guidelines
Freeze the uncooked fish pie for up to 3 months. Defrost fully in the fridge before cooking, adding an extra 10-15 mins of cooking time to ensure the filling is piping hot.
