Friday’s fish pie

We’ve used a fish pie mix, but you can make this subtly spiced pie with any combination of fish

By , 27 September 2016
Friday’s fish pie
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.39 per serving
Nutritional Info
Each 398g serving contains
  • Energy 519KJ 494KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 519kJ/124kcal.
  • 4tbsp cornflour
  • 2tsp Dijon mustard
  • 2tsp mild curry powder
  • 550ml semi-skimmed milk
  • 340g pack Fishmonger’s Selection Fish Pie Mix
  • 100g raw king prawns
  • 200g spinach, cooked according to packet instructions, drained
  • 100g reduced-fat crème fraîche
  • 2tbsp finely chopped fresh dill
  • 4 sheets filo pastry, thawed if frozen
  • 1tbsp melted butter
  • 1tbsp sesame seeds
  • Mix the cornflour, mustard and curry powder with 50ml of the milk and set aside.

  • Add the remaining milk to a large shallow pan with the fish. Bring to the boil. Reduce heat, simmer for 
4 mins until the fish flakes when pressed with a fork.

  • Carefully remove the fish from the pan with a fish slice (reserving the milk) and break into large flakes, discarding any skin and bones. Place in a 24cm round ovenproof dish with the prawns and cooked spinach. Set aside.

  • Preheat the oven to 200C/180C Fan/Gas 6. Strain the poaching 
milk into a pan, add the cornflour mixture and heat until boiling, whisking until thickened. Stir in the crème fraîche and dill. Pour over the fish and prawns

  • Brush a sheet of the filo pastry with melted butter, cut into quarters and scrunch up slightly before placing on top of the fish. Repeat with the rest of the filo. Scatter the sesame seeds over the top and bake for 20-25 mins until the sauce is bubbling and the pastry is golden and crisp. Serve straight away.