Cod and Prawn Fish Pie

with Peas
In need of some comfort food? This one's for you!
405 Reviews
Cals 854 · Prot 57 · Carbs 84 · Fat 34
Family-Friendly
Try Hello Chef Now
40 min
Cod and Prawn Fish Pie with Peas
In need of some comfort food? This one's for you!
405 Reviews
Cals 854 · Prot 57 · Carbs 84 · Fat 34
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish pie
Cod fillet 6*
200 Grams
Prawns 7*
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*11*
10 Grams
Vegetable stock cube
1 Piece
Water
100 ML
Cooking cream 4*
200 ML
Green peas
150 Grams
Dijon mustard 13*
6 Grams
Black pepper
0.5 Tsp
Mash
Potatoes
600 Grams
Salt
1 Tsp
Salted butter 4*
20 Grams

Allergens

*6 Fish, *7 Crustaceans, *10 Wheat, *11 Gluten, *4 Milk, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

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.
Prep

2 Prep

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

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.
Add

4 Add

After 3 min, add the prawns, cod, peas, Dijon, dill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside.
Mash

5 Mash

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

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.
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