Ultimate Creamy Fish Pie
with Peas, Chives and Baby Leaf Salad
Looking for a taste of everyday luxury? This Ultimate Creamy Fish Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
15 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pack(s)
Fish Pie Mix
(Contains Fish)
120 grams
Peas
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
30 grams
Butter
2 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Once the onion has softened, add the garlic and cook for 30 secs more.
Add the butter (see pantry for amount) and allow it to melt, then stir in the flour (see pantry for amount). Cook, stirring continuously, for 1-2 mins.
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, then simmer, stirring occasionally, until thickened, 2-3 mins.
Once the sauce has thickened, stir in the creme fraiche and two thirds of the hard Italian style cheese.
Next, drain the fish pie mix and pat dry with kitchen paper. Gently stir the fish pie mix into the sauce. IMPORTANT: Wash your hands and equipment after handling raw fish.
Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat your grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then mix in half the chives.
Once the fish is cooked, stir in the peas and remaining chives. Cook until piping hot, 1-2 mins. Season with salt and pepper, then transfer to an ovenproof dish.
Using a fork, spread the mash evenly over the filling, then sprinkle over the remaining cheese.
Grill your pie until the cheese has melted and is golden, 4-5 mins.
Once ready, share your ultimate fish pie between your plates.
Serve the baby leaf salad alongside, drizzled with the balsamic glaze to finish.
Enjoy!
