Fish pie with root vegetable topping

Fish pie with root vegetable topping

There’s more to mash than just potatoes – adding carrots and parsnips gives the topping a lovely sweet flavour that’s perfect with a creamy sauce.

By , 21 September 2015

(5 votes)

Fish pie with root vegetable topping
  • 1 Hour 30 Mins
  • Serves: 4
  • Price: £2.06 per serving
Nutritional Info
Each 460g serving contains

  • Energy

    1985KJ

    474KCAL

    24%

  • Fat

    18.4g

    med

    26%

  • Saturates

    8.3g

    high

    42%

  • Sugars

    12g

    low

    13%

  • Salt

    0.92g

    low

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 432kJ/103kcal.
Ingredients
  • 2 carrots, peeled and cubed
  • 2 parsnips, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 35g butter
  • 340g pack Asda Fish Pie Mix
  • 240g pack Asda Boneless & Skinless River Cobbler Fillets, cut into chunks
  • 225ml milk
  • 1 small onion, finely sliced
  • 15g plain flour
  • 1/2 tsp dry mustard powder
  • 25g 50% Less Fat Mature Cheese, grated
  • 2 tbsp chopped parsley
  • Peas, to serve
  • Carrots, to serve
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the carrots, parsnips and potatoes in a pan of water. Simmer for 20-25 minutes, until tender. Drain, mash with 15g of the butter and season.

  • Put all the fish in a pan and pour over the milk. Add the onion and simmer for 8 minutes. Use a slotted spoon to lift the fish out and put in a baking dish, reserving the milk. Flake into chunks.

  • Melt the remaining 20g butter in another pan. Stir in the flour and mustard, to make a smooth paste. Cook for 1 minute, stirring constantly.

  • Remove from the heat. Gradually add the reserved milk, whisking. Return to the heat and bring back to the boil, then simmer for 1 minute, whisking constantly.

  • Remove from the heat and add the cheese and parsley. Season to taste and pour over the fish.

  • Top with the mash and cook for 20-25 minutes. Serve with peas and carrots.