Easy-peasy fish pie with shortcrust pastry

  • Portion size: Serves 2
  • 10 minutes to make, 20-25 minutes to cook
  • Difficulty: easy

This quick and easy fish pie uses some ready-made ingredients, including its shortcrust pastry topping. It’s wonderfully comforting on a cold winter’s night and a perfect speedy mid-week supper solution.

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

Nutrition

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

Quick wins & tips

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

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Reviews

Tracey Hancock

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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