Crunchy Fish Pie

In celebration of British Pie Week, why not whip up this tasty fish pie? It’s incredibly healthy and super-easy to make, too!

Serves: 4
cals 349
low fat
low sugar
Crunchy Fish Pie

Ingredients

  • 350ml semi-skimmed milk
  • 2 fresh bay leaves
  • 1 small onion, finely chopped
  • 3 tbsp cornflour
  • 2 tbsp white wine
  • 400g Waitrose frozen sustainably sourced fish pie mix, thawed
  • 150g Waitrose frozen raw, peeled jumbo king prawns, thawed
  • 100g Essential Waitrose frozen garden peas
  • 40g fresh breadcrumbs
  • 25g vintage Cheddar, coarsely grated
  • 2 tbsp flat-leaf parsley, chopped
  • 360g steamed green beans, to serve

Method

  1. Add the milk, bay leaves and onion to a large saucepan and bring to a simmer.
  2. Mix the cornflour with 3 tablespoons of cold water to form a paste. Stir in the milk and simmer for 2-3 minutes, or until it has thickened slightly.
  3. Stir in the white wine and fish mix and cook for 3-4 minutes. Stir in the prawns and peas and cook for a further 2-3 minutes or until the fish and prawns are cooked through.
  4. Preheat the grill to medium. Pour the fish mixture into a 1.5 litre ovenproof dish. Mix the breadcrumbs, cheese and parsley, then scatter over the top of the fish.
  5. Place under the grill and bake for 2-3 minutes or until the pie is golden brown and crisp on top. Serve hot with the steamed green beans.

Nutrition: per serving

cal

349

fat

9.1g

sat fat

3.3g

protein

34.4g

salt

0.92g

carbs

32.4g

sugar

8.2g