Fish-finger-pie-overhead

Easy fish finger pie for four

Made from fish fingers and readymade mash, this teatime treat is perfect for busy mealtimes

By , 12 September 2018

(34 votes)

Easy fish finger pie for four
  • 30 Mins

  • Serves: 4

  • Price: 78p per serving

Want this dish to serve two? Click here for the recipe

Nutritional Info
Each 351g serving contains
  • Energy

    1278KJ

    305KCAL

    15%
  • Fat

    11.6g

    med

    17%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    6.3g

    low

    7%
  • Salt

    1.19g

    med

    20%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 25g sachet Asda Parsley Sauce Mix
  • 300ml semi-skimmed milk
  • 150g frozen peas
  • 10 fish fingers
  • 500g Asda frozen Smooth Mashed Potato
  • 180g broccoli, cut into florets
Method
  • 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.

  • Grill the fish fingers for 12-15 mins, turning halfway through, until crisp and cooked. Set aside, but leave the grill on.

  • Meanwhile, cook the frozen mashed potato in a heatproof bowl in the microwave in 3 min blasts until piping hot, about 9-12 mins, stirring in between.

  • 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.

  • 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.