Easy-to-scale cheesy fish pie with kale served in a casserole dish

Easy-to-scale cheesy fish pie with kale

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation

  • Freezable (uncooked)
Nutrition: Per serving
NutrientUnit
kcal634
fat37g
saturates20g
carbs31g
sugars8g
fibre4g
protein42g
salt1.7g
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Ingredients

Method

  • STEP 1

    Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.

  • STEP 2

    Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.

  • STEP 3

    Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well. 

  • STEP 4

    Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.

RECIPE TIPS
FISH PIE FISHCAKES

Mash together any leftover cold fish pie. Shape into cakes, then dip them in flour, egg and breadcrumbs to coat. Fry until golden and serve.

Goes well with

Recipe from Good Food magazine, February 2020

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    Rating: 4 out of 5.7 ratings

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