The family-favourite gets a crispy makeover
(81 votes)
Cook: 1 Hour 10 Mins
Serves: 6
Price: £1.46 per serving
Nutritional Information
Each 303g serving contains
Energy
1294kj
309kcal
1294kj
309kcal
15%
Fat
12.4g
12.4g
Med
18%
18%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
5.5g
5.5g
Med
6%
6%
Salt
1.15g
1.15g
Med
19%
19%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
2tsp rapeseed oil
100g frozen Scratch Cook Diced Onions
2tbsp frozen Scratch Cook Chopped Garlic
100g frozen Scratch Cook Whole Leaf Spinach
300g Cook From Frozen Fish Pie Mix
200g Frozen for Freshness Mixed Vegetables
480g Asda White Lasagne Sauce
2tbsp basil pesto (optional)
4 sheets frozen ready-rolled filo pastry, defrosted
1 egg, beaten
380g frozen Birds Eye Steamfresh Tender Green Vegetable Rice
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Heat the oil in a pan, add the onion and garlic and fry for 5 mins until softened. Add the spinach and cook for 10 mins until it has defrosted. Transfer to a sieve, leave to cool slightly, then squeeze out any excess liquid.
3
Return the spinach mixture to the pan, then add the fish, mixed veg, lasagne sauce and pesto, if using. Stir to mix together.
4
Pour into an ovenproof dish and top with layers of filo pastry, brushing egg between each layer and finally on the top layer.
5
Bake in the oven for 40-45 mins until golden and piping hot.
6
Meanwhile, cook the rice according to the packet instructions. Serve with the fish pie.