Easy-peasy fish pie with a shortcrust top

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

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

Preheat the oven to 200°C /fan180°C /gas 6.
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).
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.
Tidy the folds around the edge of the ramekins/basins then trim to fit. Brush with beaten egg, then decorate with the trimmings.
Bake for 20-25 minutes until golden brown and piping hot. Serve with buttered peas.

Method

Preheat the oven to 200°C /fan180°C /gas 6.
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).
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.
Tidy the folds around the edge of the ramekins/basins then trim to fit. Brush with beaten egg, then decorate with the trimmings.
Bake for 20-25 minutes until golden brown and piping hot. Serve with buttered peas.

delicious. tips

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

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Tracey Hancock says:

15th Jul 2015 at 1:03 am

I love this recipe because looks fun, it’s quick & easy, tastes great and it’s not just for the kids!

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