Recipes
Easy fish finger pie for two
Fish fingers and frozen mashed potato take the fuss out of this take on fish pie
Fish fingers and frozen mashed potato take the fuss out of this take on fish pie
(54 votes)
Cook: 30 Mins
Serves: 2
Price: 80p per serving
Nutritional Information
Each 352g serving contains
Energy
1281kj
306kcal
1281kj
306kcal
19%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
6.3g
6.3g
Med
7%
7%
Salt
1.23g
1.23g
Med
21%
21%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
364kj/87kcal
Typical energy values per 100g:
364kj/87kcal
Ingredients
½ x 25g sachet Asda Parsley Sauce Mix
150ml semi-skimmed milk
75g frozen peas
5 fish fingers
250g Asda frozen Mashed Potato
90g broccoli, cut into florets
Method
1
Heat the grill to medium. Combine the parsley sauce mix and milk in a small pan, then bring to a simmer on a medium heat. Stir for 2 mins until thickened and smooth. Add the peas and simmer for another 1-2 mins until the peas have warmed through.
2
Grill the fish fingers for 12-15 mins, turning halfway through, until crisp and cooked. Set aside, but leave the grill on.
3
Meanwhile, cook the frozen mashed potato in a heatproof bowl in the microwave in 3 min blasts until piping hot, about 6-9 mins, stirring in between.
4
Tip the peas and white sauce into a medium ovenproof baking dish (about 15 x 20cm) and put the cooked fish fingers over the top in two rows.
5
Spoon over the mash in dollops, then smooth over with the back of a spoon or fork. Grill for 8-10 mins until the mash is just turning golden and the pie is piping hot. Meanwhile, steam the broccoli until tender. Serve alongside the fish pie.