Cheesy Fish Pie
with mashed potato topping and garlicky peas
Fish pie is a hearty and comforting dish that warms the heart and soul. This particular pie features haddock smothered in a creamy sauce with a cheesy mash topping. Gorgeous green peas accompany, rounding out a beautifully balanced dish.
Tags:
Under 650 calories
•Family Friendly
•Eat Me First
Allergens:
Milk
•Celery
•Fish
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Potatoes
1 unit(s)
Garlic
2 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Onion
65 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
250 grams
Haddock
(Contains Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Flour
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2401 kJ
Energy (kcal)574 kcal
Fat23.5 g
of which saturates12.2 g
Carbohydrate54.6 g
of which sugars9.7 g
Dietary Fiber0 g
Protein38.6 g
Cholesterol0 mg
Salt4.81 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Potato Masher
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat with a drizzle of oil and 1 tbsp butter (double for 4p).
- When hot, fry the onion until softened, stirring occasionally, 4-5 mins.
- Meanwhile, remove the skin from the fish and chop into 2cm chunks. IMPORTANT: Wash hands and equipment after handling raw fish.
3
- Add 2 tbsp flour (double for 4p) to the pan. Cook until a paste forms, 1-2 mins.
- Stir in 150ml water (double for 4p) and stock powder. Bring to the boil. Simmer, stirring, until thickened, 1-2 mins.
- Once thickened, stir through the creme fraiche along with the fish.
- Simmer until the fish is cooked, 3-4 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Pour the contents of your pan into an appropriately-sized oven dish.
4
- Spread an even layer of mash over the creamy filling.
- Sprinkle the cheese over the top.
- Bake on the top shelf of your oven until golden, 12-15 mins.
5
- Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
- Pop in the garlic and peas.
- Cook until warmed through, 3-5 mins.
- Season to taste with salt and pepper.
6
- When everything is ready, divide the cheesy fish pie between plates.
- Serve with the garlicky green peas alongside.
