Fish and dill pie with crunchy filo top recipe

22 ratings Rate
  • Serves 4
  • 15mins to prepare and 30mins to cook
  • 538 calories / serving
Add this recipe to your binder.

Simple to make and very good to eat, making midweek family cooking a breeze.

Heat the oven to Gas Mark 5, 190°C, fan 170°C. Combine the crème fraîche, cornflour,  dill and lemon juice. Season, fold through the spring onions, peas and fish pie mix and spoon into a 1.5 litre (2 1⁄2pt) ovenproof dish.

Brush the filo sheets with the butter and carefully place over the pie, gently scrunching the sheets slightly.

Bake for 20-25 minutes until the pastry is golden and crisp, scattering with the lemon zest for the last 5 minutes. 

See more Fish recipes

  • Ingredients

  • 150ml (5fl oz) crème fraîche
  • 1 tbsp corn flour
  • 2tbsp roughly chopped dill
  • 1 lemon, zested and the juice of half
  • 4 spring onions, finely sliced
  • 150g (5oz) frozen garden peas
  • 1 x 390g pack fish pie mix
  • 3 filo pastry sheets
  • 40g (1½oz) butter, melted
  • Energy 2240kj 538kcal 27%
  • Fat 39g 55%
  • Saturates 20g 98%
  • Sugars 2g 2%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 22.3g Protein 23.6g Fibre 3.4g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.