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Creamy fish pie with parsnip crisp topping recipe

5 ratings

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

If you don't have any leeks, try using spring or white onions instead

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

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.
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.
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.

See more Fish recipes