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

Email recipe details
Print recipe
  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 2238kj 538kcal 27%
  • Fat 38.7g 55%
  • Saturates 19.5g 98%
  • Sugars 2.2g 2%
  • Salt 1.1g 18%

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


Suggested tips & skills

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.