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Classic Fish Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 20 g Flora Buttery
  • 20 g flour
  • 28 grams Knorr Fish Stock Pot dissolved in
  • 400 ml boiling water
  • 100 ml Elmlea Single
  • 150 g baby leeks, blanched, blotted & patted dry
  • 1 tbsp chopped chives
  • 700 g mashed potato
  • 3 hard-boiled eggs, peeled and quartered
  • 300 g fish cut into large cubes

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

368kcal

Energy (kJ)

1537kJ

Protein (g)

10.8g

Carbohydrate incl. fibre (g)

38.9g

Carbohydrate excl. fibre (g)

35.6g

Sugar (g)

4.8g

Fibre (g)

3.3g

Fat (g)

18.7g

Saturated fat (g)

6.1g

Unsaturated fat (g)

11.9g

Monounsaturated fat (g)

4.9g

Polyunsaturated fat (g)

2.9g

Trans fat (g)

1.3g

Cholesterol (mg)

165mg

Sodium (mg)

1158mg

Salt (g)

2.89g

Vitamin A (IU)

870IU

Vitamin C (mg)

20.8mg

Calcium (mg)

75mg

Iron (mg)

1.63mg

Potassium (mg)

702mg

Total

1471kcal

6147kJ

43.2g

155.6g

142.6g

19.2g

13.1g

75.0g

24.6g

47.4g

19.5g

11.6g

5.1g

659mg

4633mg

11.58g

3479IU

83.2mg

301mg

6.53mg

2808mg


  • 1 Pre-heat the oven to 220°C, 200°C fan, Gas Mark 7. Melt the Flora Buttery in a saucepan, then add the flour and whisk to mix thoroughly. Gradually add in the Knorr Fish Stock, whisking between each addition. Cook over moderate heat until the sauce has thickened and then whisk in the Elmlea.
  • 2 Add the fish. Cook very gently over a low heat to poach the fish. Two minutes later add the prawns, and cook gently for 1–2 minutes until just cooked. Add the chives.
  • 3 Pour into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with hard-boiled eggs.
  • 4 Spread the mashed potato over the top of the pie to form an even layer, or if desired place potato into a piping bag fitted with a star nozzle and pipe evenly over the top.
  • 5 Bake for 25–30 minutes until bubbling and golden brown.