Creamy fish pie with parsnip crisp topping recipe

Creamy fish pie with parsnip crisp topping recipe

1 rating

If you and your family love a classic fish pie, then this parsnip-topped version is definitely one to try. This recipe still has a rich and creamy filling packed with fish, prawns and spinach, but is topped with pretty parsnip ribbons that turn crispy on top when baked. See method

  • Serves 4
  • 30 mins to prepare and 30 mins to cook
  • 469 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, sliced
  • 1 garlic clove, finely chopped
  • 1 ½ tbsp plain flour
  • 150ml crème fraîche
  • 200ml vegetable stock
  • ½ lemon, juiced
  • 1 tsp wholegrain mustard
  • 100g baby spinach
  • 1 x 390g pack fish pie mix
  • 150g skinless haddock fillet, cut into bite-sized pieces
  • 1 x 165g pack raw peeled king prawns
  • 15g flat-leaf parsley
  • ¼ x 30g pack dill, thick stems discarded, fronds chopped
  • 2 parsnips (300g), skin peeled and discarded, rest peeled into ribbons

Each serving contains

  • Energy

    1955kj
    469kcal
    23%
  • Fat

    28g 40%
  • Saturates

    12g 62%
  • Sugars

    8g 9%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 18.8g Protein 36.9g Fibre 4.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion and leek, and cook for 5-10 mins until soft. Add the garlic and flour and cook, stirring, for 1 min.
  2. Stir in the crème fraîche, vegetable stock, lemon juice and mustard; bring to a gentle simmer. Add the spinach and stir until beginning to wilt, then add all the fish and prawns. Cook for another 2 mins, then stir in the herbs; season. Spoon into a 1.5ltr baking dish.
  3. Toss the parsnip ribbons in the remaining oil. Scatter on top of the pie to cover the filling and bake for 10-12 mins until crisp and golden.

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