fish and mushy pea pie

Fish and mushy pea pie

Tuck into creamy homemade fish pie with a luscious layer of chip-shop fave mushy peas

By , 27 January 2020

(10 votes)

Fish and mushy pea pie

  • 1 Hour 20 Mins

  • Serves: 6

This creamy homemade fish pie has a twist: a luscious layer of the chip-shop classic mushy peas. Just the comforting meal needed when it's cold outside.

Nutritional Info
Each 344 serving contains

  • Energy

    2188KJ

    523KCAL

    26%

  • Fat

    27.5g

    high

    39%

  • Saturates

    13.8g

    high

    69%

  • Sugars

    6.2g

    low

    7%

  • Salt

    1.24g

    med

    21%
of your reference intake.
Typical energy values per 100: 636kJ/152kcal.
Ingredients
  • 400g Frozen for Freshness British Garden Peas, thawed
  • 50g unsalted butter
  • Zest 1 lemon
  • 1 leek, finely sliced
  • 40g plain flour
  • 1tsp Dijon mustard
  • 450ml semi-skimmed milk
  • 340g Asda Fish Pie Mix
  • 125g Asda frozen Raw & Peeled King Prawns, thawed
  • 1tbsp finely chopped dill
  • 375g pack Asda Ready Rolled Puff Pastry
  • 1 egg, beaten
Method

  • Bring a pan of water to the boil, add the peas and cook for 4 mins until tender. Drain and tip into a bowl with 10g of the butter and the zest. Roughly mash and spread on the bottom of a 23cm oval pie dish.

  • Melt the remaining butter in a pan over a medium heat. Add the leek and fry for 4 mins or until soft but not turning brown. Stir in the flour and mustard; cook for 2 mins. Gradually pour in the milk, whisking, until you have a thick sauce.

  • Stir in the fish pie mix, prawns and dill. Spoon over the top of the peas.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Unroll the pastry and use a 3cm round cutter to cut as many circles as possible from the pastry. Brush the rim of the dish with some of the egg and arrange the circles over the pie, overlapping to look like fish scales. Brush with more of the egg to glaze.

  • Bake for 45 mins until the pastry is golden and crisp. Allow to rest for 2-3 mins before serving.