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Fish finger pie recipe

Fish finger pie recipe

35 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


  • 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

  • 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


  1. Preheat the oven to gas 6, 220°C, fan 200°C.
  2. Cook the fish fingers according to pack instructions.
  3. 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.
  4. 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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