Fish-finger-pie-close-up

Easy fish finger pie for two

Fish fingers and frozen mashed potato take the fuss out of this take on fish pie

By , 24 March 2020

(18 votes)

Easy fish finger pie for two

  • 30 Mins

  • Serves: 2

Want this dish to serve four? Click here for the recipe

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Nutritional Info
Each 352g serving contains

  • Energy

    1281KJ

    306KCAL

    19%

  • Fat

    11.6g

    med

    17%

  • Saturates

    1.4g

    low

    7%

  • Sugars

    6.3g

    low

    7%

  • Salt

    1.23g

    med

    21%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • ½ x 25g sachet Asda Parsley Sauce Mix
  • 150ml semi-skimmed milk
  • 75g frozen peas
  • 5 fish fingers
  • 250g Asda frozen Mashed Potato
  • 90g broccoli, cut into florets
Method

  • 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 6-9 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.