Cod and Prawn Fish Pie

with Peas

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family-friendly
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Instructions

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1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.

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2 Prep

Meanwhile, roughly chop the cod. Clean and finely slice the leeks. Chop the dill and parsley

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3 Make sauce

Heat a pan over a low heat with a drizzle of oil. Once hot, add the chopped leeks with a pinch of salt and cook for 7 min until very soft but not browned. Add the vinegar and cook for 30 sec. Add the flour and stock cube and cook for another 30 sec. Whisk in the water and cooking cream. Cook for 3 min. 

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4 Add

After 3 min, add the prawnscodpeasDijondill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside. 

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5 Mash

Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth. Season generously with salt.

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6 Bake

Transfer the fish sauce to an oven proof dish. Carefully top with the mashed potato. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.

Tips for fussy eaters

Leave out the fresh herbs and make small, individual pies for them!

Pro tip

For a golden crust, place the pie under the grill or broiler for the final 5 min.

In need of some comfort food? This one's for you!

Cooking Time: 40 min

Cals 879 · Prot 47 · Carbs 95 · Fat 34

Ingredients

Number of people

Fish pie

Cod fillet 200 Grams
Prawns 200 Grams
Leeks 1 Piece
Fresh dill 15 Grams
Fresh parsley 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
White vinegar 15 ML
Plain flour 10 Grams
Vegetable stock cube 1 Piece
Water 100 ML
Cooking cream 200 ML
Green peas 150 Grams
Dijon mustard 6 Grams
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Salt 1 Tsp
Salted butter 20 Grams

In need of some comfort food? This one's for you!

Cooking Time: 40 min

Cals 879 · Prot 47 · Carbs 95 · Fat 34

Instructions

photo

1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.

photo

2 Prep

Meanwhile, roughly chop the cod. Clean and finely slice the leeks. Chop the dill and parsley

photo

3 Make sauce

Heat a pan over a low heat with a drizzle of oil. Once hot, add the chopped leeks with a pinch of salt and cook for 7 min until very soft but not browned. Add the vinegar and cook for 30 sec. Add the flour and stock cube and cook for another 30 sec. Whisk in the water and cooking cream. Cook for 3 min. 

photo

4 Add

After 3 min, add the prawnscodpeasDijondill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside. 

photo

5 Mash

Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth. Season generously with salt.

photo

6 Bake

Transfer the fish sauce to an oven proof dish. Carefully top with the mashed potato. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.

Tips for fussy eaters

Leave out the fresh herbs and make small, individual pies for them!

Pro tip

For a golden crust, place the pie under the grill or broiler for the final 5 min.

Ingredients

Number of people

Fish pie

Cod fillet 200 Grams
Prawns 200 Grams
Leeks 1 Piece
Fresh dill 15 Grams
Fresh parsley 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
White vinegar 15 ML
Plain flour 10 Grams
Vegetable stock cube 1 Piece
Water 100 ML
Cooking cream 200 ML
Green peas 150 Grams
Dijon mustard 6 Grams
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Salt 1 Tsp
Salted butter 20 Grams
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