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Fish finger and pea pie recipe

163 ratings

Try something different with a packet of fish fingers and turn them into this hearty fish finger pie. Baked in a creamy parsley sauce and topped with fluffy mash, this is sure to be a new family favourite. See method

Serves 4
10 mins to prepare and 30 mins to cook
579 calories / serving

Ingredients

700g potatoes, peeled and chopped
50g unsalted butter
50ml semi-skimmed milk
10-pack fish fingers
1 leek, thinly sliced
200g frozen peas
2 x 180g sachets Tesco parsley sauce
450g frozen whole green beans

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

Each serving contains

Energy
2425kj
579kcal 29%
Fat
26g 37%
Saturates
12g 61%
Sugars
16g 17%
Salt
1.9g 31%

of the reference intake
Carbohydrate 62.5g Protein 24.9g Fibre 9.7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Bring a pan of water to the boil and cook the potatoes for 15 mins or until tender. Drain and mash with 20g of the butter, the milk and a little salt and pepper.
Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 mins or until heated through.
Put 20g of the butter into a small saucepan and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.
Pour the sauce over the fish fingers in the baking dish and top with the mash. Bake for 15 mins until the top is golden brown.
Cook the green beans according to pack instructions and toss with the remaining 10g butter before serving.

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