Fish-and-veg-pie

Filo pasty fish and vegetable pie

The family-favourite gets a crispy makeover

By , 03 August 2017

(73 votes)

Filo pasty fish and vegetable pie
  • 1 Hour 10 Mins

  • Serves: 6

Nutritional Info
Each 303g serving contains
  • Energy

    1293KJ

    309KCAL

    15%
  • Fat

    12.4g

    med

    18%
  • Saturates

    3.3g

    low

    17%
  • Sugars

    5.5g

    low

    6%
  • Salt

    1.15g

    med

    19%
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 2tsp rapeseed oil
  • 100g frozen Scratch Cook Diced Onions
  • 2tbsp frozen Scratch Cook Chopped Garlic
  • 100g frozen Scratch Cook Whole Leaf Spinach
  • 300g Cook From Frozen Fish Pie Mix
  • 200g Frozen for Freshness Mixed Vegetables
  • 480g Asda White Lasagne Sauce
  • 2tbsp basil pesto (optional)
  • 4 sheets frozen ready-rolled filo pastry, defrosted
  • 1 egg, beaten
  • 380g frozen Birds Eye Steamfresh Tender Green Vegetable Rice
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the oil in a pan, add the onion and garlic and fry for 5 mins until softened. Add the spinach and cook for 10 mins until it has defrosted. Transfer to a sieve, leave to cool slightly, then squeeze out any excess liquid.

  • Return the spinach mixture to the pan, then add the fish, mixed veg, lasagne sauce and pesto, if using. Stir to mix together.

  • Pour into an ovenproof dish and top with layers of filo pastry, brushing egg between each layer and finally on the top layer.

  • Bake in the oven for 40-45 mins until golden and piping hot.

  • Meanwhile, cook the rice according to the packet instructions. Serve with the fish pie.