Recipes
Nathaniel's curried fish pie
Kids' Kitchen star, Nathaniel, shares his favourite Curried Fish Pie. Recipes for kids, by kids.
Kids' Kitchen star, Nathaniel, shares his favourite Curried Fish Pie. Recipes for kids, by kids.
(10 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: £1.75 per serving
Nutritional Information
Each 409g serving contains
Energy
1730kj
413kcal
1730kj
413kcal
21%
Fat
12.7g
12.7g
Med
18%
18%
Saturates
5.3g
5.3g
Med
27%
27%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
1.72g
1.72g
High
29%
29%
of your reference intake.
Typical energy values per 100g:
423kj/101kcal
Typical energy values per 100g:
423kj/101kcal
Ingredients
2 medium eggs
1kg Maris Piper potatoes (about 5 large potatoes), cubed
30g unsalted butter
350ml semi-skimmed milk, warmed
30g Asda 30% Less Fat Mature Cheese, grated
1tsp wholegrain mustard
1 leek, trimmed and sliced
200g frozen peas
1tbsp mild curry powder
Juice 1 lemon
2tbsp chopped flat-leaf parsley
25g pack Asda White Sauce Mix
200g pack frozen Extra Special Raw & Hand Peeled Jumbo King Prawns, thawed
400g pack frozen fish pie mix
Large piping bag with a star nozzle
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Bring a large pan of water to the boil, add the eggs and boil for 7 mins. Use a slotted spoon to remove the eggs from the pan, then run under cold water. Set aside to cool completely.
3
Put the potatoes into the same pan of water, bring to the boil and cook for 15-18 mins until soft. Drain in a colander, return to the pan and add 20g of the butter, 50ml of the warm milk, the grated cheese and wholegrain mustard. Mix with a handheld blender until the potatoes are mashed and free from lumps.
4
Melt the rest of the butter in a pan and cook the leek for 5 mins until soft. Add the frozen peas and cook until thawed. Add the curry powder, lemon juice and parsley. Stir together and season with black pepper.
5
Make the white sauce according to the pack instructions, using the remaining 300ml milk. Add to the pan with the veg, then stir through the king prawns and the fish pie mix until combined.
6
Pour into a 20cm x 15cm pie dish. Shell and quarter the eggs, then arrange on top of the fish pie mixture.
7
Put the mash into a piping bag fitted with a star nozzle and pipe over the top of the fish mixture. Bake the pie for 30-35 mins until the top is golden brown.