Egg florentine fish pie
- Published: 31 Aug 13
- Updated: 18 Mar 24
This quick recipe uses time-saving ingredients for a satisfying fish pie.
- Serves 2
- Takes 15 minutes to make, 35 minutes to cook
Advertisement
Ingredients
- 80g pack Sainsbury’s Taste the Difference Smoked Kipper Fillets, or similar
- 50g Sainsbury’s frozen chopped spinach or similar, defrosted and squeezed of excess water
- 400g Sainsbury’s Ready Mashed Potato, or similar, warmed through (see pack instructions)
- 1 medium free-range egg
- 200ml double cream
- Pinch of freshly grated nutmeg
- 1 tsp wholegrain mustard
- 2 tbsp grated parmesan
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of water to the boil, then hardboil the egg for 8 minutes.
- Remove with a slotted spoon and rinse under cold water. Peel the egg and slice into quarters, then set aside.
- Pour the double cream into a pan, stir in the nutmeg, then set over a medium heat. Bring to the boil, then turn down the heat and simmer for 5 minutes until thickened. Flake in the kipper fillets, removing any bones you find, then stir in the mustard and spinach. Season well, then pour into 2 x 350ml ovenproof dishes. Add 2 egg quarters to each dish.
- Top the pies with the warm mashed potato, sprinkle over the parmesan, then cook in the oven for 20 minutes until the pie is bubbling at the edges and the mash is golden and crisp.
Recipe continues after advertising
Advertisement
- Recipe from September 2013 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter