Easy-peasy fish pie with a shortcrust top

  •
  • Effort icon Easy
  • January 2011
Easy-peasy fish pie with a shortcrust top
  • Effort icon Easy
  • January 2011
  • Serves icon Serves 2
  • Time icon 10 minutes to make, 20-25 minutes to cook

This quick and easy fish pie is wonderfully comforting on a cold winter’s night and a perfect speedy mid-week supper solution.

Nutrition: per serving

Calories
739kcals
Fat
42.1g (15.3 saturated)
Protein
42.9g
Carbohydrates
46.6 (4.5 sugars)
Salt
3.4g
Calories
739kcals
Fat
42.1g (15.3 saturated)
Protein
42.9g
Carbohydrates
46.6 (4.5 sugars)
Salt
3.4g
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Ingredients

  • 230g ready-made béchamel sauce (we like The Saucy Fish Company’s Fish Pie Sauce, from Tesco and Ocado)
  • 25g Cheddar, grated
  • Small handful each of fresh dill and flatleaf parsley, chopped
  • Grated zest and juice of 1 lemon
  • 320g fish pie mix
  • 375g all-butter ready-rolled shortcrust pastry (we like Jus-Roll)
  • 1 medium free-range egg, beaten
  • Peas to serve

Method

  1. Preheat the oven to 200°C /fan180°C /gas 6.
  2. Pour the béchamel sauce into a bowl, stir through the cheese, herbs, lemon zest and juice, then season to taste. Fold through the fish pie mix, then spoon into 2 x 400ml ramekins or mini pudding basins (about 12cm in diameter).
  3. Unroll the pastry and cut out 2 x 14cm discs. Brush the inside of the ramekins/basins with the egg, then top each with a pastry disc, pushing it into the basin a little so that the edges fold.
  4. Tidy the folds around the edge of the ramekins/basins then trim to fit. Brush with beaten egg, then decorate with the trimmings.
  5. Bake for 20-25 minutes until golden brown and piping hot. Serve with buttered peas.

delicious. tips

  1. Make these pies even more special by adding raw king prawns or scallops to the fish pie mix.

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