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Easy-peasy fish pie with a shortcrust top

Easy-peasy fish pie with a shortcrust top

Name: Easy-peasy fish pie with a shortcrust top
Yield: Serves 2
Cuisine: British recipes
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

Easy
January 2011

Easy
January 2011

Serves 2
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

Nutrition: per serving

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

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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3.9 votes

Reviews

Read what others say...

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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