Fish pie with filo pastry
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Fish pie with filo pastry
This flavour-packed fish pie uses ingredients straight from the freezer for a healthy midweek winner - and is topped with filo pastry
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
485Kcal
Fat
26gr
Carbs
27gr
Sugars
4gr
Fibre
3gr
Protein
34gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g frozen peas
- 2 large eggs, hard-boiled, peeled and quartered
- 300ml half-fat crème fraîche
- 100ml vegetable stock, made with ½ stock cube or stockpot
- 2 tsp dried chives
- 1 tsp English mustard
- 1 ½ tbsp cornflour
- 1 x 350g frozen fish pie mix
- 1 tbsp capers
- 4 small sheets filo pastry
- 30g salted butter, melted
- 400g baby potatoes
- 200g Tenderstem broccoli
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Bring a pan of water to the boil and blanch the frozen peas for 3 minutes. Drain and refresh in cold water. Lightly crush with a potato masher and season well. Put in the base of a pie dish (about 20cm x 12cm) and dot the quartered eggs over the top.
- Put the crème fraîche, stock, chives, mustard and cornflour in a bowl and whisk together. Season with salt and freshly ground black pepper. Stir through the still-frozen fish pie mix and the capers, then spoon this over the peas and eggs in the pie dish.
- Brush each sheet of pastry with some of the melted butter and lightly scrunch it up. Place on top of the pie and repeat with the remaining sheets. Bake for 35-40 minutes, or until the filling is piping hot and the pastry is golden brown.
- Meanwhile, cook the potatoes in boiling salted water until tender, adding the broccoli for the last few minutes. Drain the veg and serve with the fish pie.
