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Fish finger pie recipe

70 ratings

It's hard to beat a fish finger tea, but we may have gone one better with this fish finger pie, topped with cheesy beans and creamy mash. This is so easy to throw together and pop in the oven, it will quickly become your new family favourite. You could omit the layer of red onion, if you wish. See method

Serves 4
10 mins to prepare and 45 mins to cook
520 calories / serving

Ingredients

300g pack Tesco 10 omega 3 fish fingers
750g Maris Piper potatoes, peeled and cut into 3cm chunks
20g unsalted butter
2 tbsp semi-skimmed milk
420g tin baked beans in tomato sauce
1 small red onion, finely chopped
100g mature Cheddar, grated
steamed greens, to serve

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
2180kj
520kcal 26%
Fat
19g 27%
Saturates
9g 44%
Sugars
8g 9%
Salt
1.5g 24%

of the reference intake
Carbohydrate 58.8g Protein 24.4g Fibre 8.1g

Method

Preheat the oven to gas 6, 220°C, fan 200°C.
Cook the fish fingers according to pack instructions.
Meanwhile, add the potatoes to a large pan of water. Bring to the boil and cook for 15-20 mins until tender. Drain, return to the pan and mash until smooth. Mix in the butter and semi-skimmed milk.
Arrange the fish fingers in the base of a medium ovenproof dish, approximately 15 x 25 x 5cm deep. Top with the beans and sprinkle over the red onion and 70g cheese. Spoon the mash on the top, fluff up with a fork and sprinkle on the remaining 30g cheese. Bake in the oven for 25-30 mins until the topping is golden and crisp. Serve with steamed greens.

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