Indian Inspired Fish Pie
with Mustard Seed Mash, Roasted Garlic Tenderstem® and Tomatoes
A comfort food classic using premium ingredients, this Indian Inspired Fish Pie brings the best of the British pub into your kitchen.
Say hello to a fresh ingredient - fish pie mix! Delicious in fish pies but also all kinds of seafood dishes, this versatile mix contains flavoursome haddock, delicate cod and flaky salmon.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
80 grams
Tenderstem Broccoli
125 grams
Baby Plum Tomatoes
1 pack(s)
Fish Pie Mix
(Contains Fish)
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
75 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Peas
40 grams
Mango Chutney
1 sachet(s)
Mustard Seeds
(Contains Mustard)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve any thick broccoli stems lengthways and pop onto a large baking tray with the baby plum tomatoes. Sprinkle over half the garlic. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
Drain the fish pie mix. IMPORTANT: Wash your hands and equipment after handling raw fish.
If you'd prefer to boil your broccoli, boil it in step 5 while the pie is in the oven for 3-5 mins, until tender.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the korma curry paste, curry powder mix and remaining garlic. Cook until fragrant, 1-2 mins.
Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins.
Stir through the fish pie mix, peas and mango chutney. Remove from the heat. Transfer to an appropriately sized ovenproof dish.
Carefullly wipe out the (now empty) frying pan and return to medium heat.
Melt the butter (see pantry for amount), then add the mustard seeds and cook until fragrant, 1-2 mins. Remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Pour in the mustard seed butter and add a splash of milk (if you have any). Mash until smooth. Season with salt and pepper.
Top the fish mixture with an even layer of mash, using the back of a spoon to smooth it out. Bake on the top shelf of your oven until piping hot and cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
At the same time, roast the broccoli and tomatoes on the middle shelf until tender and softened, 10-12 mins.
Once the pie is out of the oven, allow it to stand for 2 mins.
Share the Indian inspired fish pie between your plates.
Serve the roasted broccoli and tomatoes alongside.
Enjoy!
