Easy fish finger pie for four
Price: 78p per serving
- 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
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.