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Garlic and herbs fish pie recipe

Garlic and herbs fish pie recipe

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In this fish pie, the creaminess is turned up a notch with the addition of Philadelphia Garlic & Herbs. The soft cheese adds a silkiness to the sauce, as well as a lovely herby flavour. Topped with chive mash, this dish sure to become a new family favourite. See method

  • Serves 4
  • 25 mins to prepare and 50 mins to cook
  • 475 calories / serving
  • Gluten-free

Ingredients

For the chive mash

  • 4 baking potatoes, peeled and cut into 3cm chunks
  • 20g butter, cubed​
  • 2 tbsp milk​
  • 2 tbsp chives, finely chopped​

For the fish filling

  • 25g butter​
  • 25g plain flour​
  • 400ml milk​
  • 340g pack fish pie mix​
  • 160g frozen peas​
  • 2 spring onions, thinly sliced​
  • 100g Philadelphia Garlic & Herbs
  • Steamed greens, to serve​

Perfect with:

Philadelphia Garlic & HerbsSmooth and creamy, ideal for adding extra flavour to mealtimes. Philadelphia Garlic & Herbs
Smooth and creamy, ideal for adding extra flavour to mealtimes.
Shop ingredients
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1995kj
    475kcal
    24%
  • Fat

    19g 27%
  • Saturates

    9g 47%
  • Sugars

    10g 11%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 50.5g Protein 28.5g Fibre 5.8g

Method

  1. Preheat the oven to gas 4, 180°C, ​fan 160°C.​ 
  2. Add the potatoes to a pan of cold water, bring to the boil and simmer for 20-25 mins until a cutlery knife easily passes through the potato. Drain, return to the pan and mash with the butter and milk. Season to taste with black pepper and stir through the chives.​ 
  3. Meanwhile, melt the butter in a medium saucepan over a medium heat. Add the flour, stir until combined and cook for 2 mins until the mix resembles a sandy consistency. Gradually add the milk, whisking continuously until smooth, then add the fish pie mix, peas, spring onion and the Philadelphia Garlic & Herbs, folding together until evenly combined.​ ​
  4. Pour the fish pie filling into a 1.2ltr ovenproof dish sat on a baking tray and top with the chive mash. Rough the top with a fork, then bake on the middle shelf for 25-30 mins until golden and bubbling. Leave to sit for ​5 mins before serving with steamed greens of your choice.

See more Fish pie recipes

Freezing and defrosting guidelines

​Freeze the uncooked fish pie for up to 3 months. Defrost fully in the fridge before cooking, adding an extra 10-15 mins of cooking time to ensure the filling is piping hot.

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