Filo Topped Spiced Fish Pie
By not-recognized
Published on 10 December 2021
For a lighter take on a British classic we’ve topped this fish pie, made using some of our top-quality and great-value Ocado Own Range ingredients, with crispy filo pastry. Packed with salmon, haddock and smoked pollock this recipe is packed with plenty of protein. Minimal chopping and no mashing required makes this fish pie quick to whip up and it’s delicious served with green veg of your choice.Time and servings
40 minsTotal time
4Servings
5 minsPrep time
35 minsCooking time
Ingredients
- 1 tbsp of tarragon, chopped, optional
- 1 tbsp of oil, plus extra for the dish
- 1 onion, chopped
- 2 garlic cloves, crushed
- 390 g of fish pie mix
- 300 g of frozen peas
- 150 ml of vegetable stock
- 2 tbsp of flour
- 250 ml of italian mascarpone
- 100 ml of whole milk
- 1 tbsp of mustard
- 30 g of unsalted butter, melted
- 270 g of filo pastry
- 1 packet of tenderstem broccoli, steamed, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Add the onion and garlic to a large pan with 1 tbsp oil and cook over a medium heat for 5 mins or until soft. Add the fish pie mix, peas, stock and flour and simmer for 5 mins.Step 2
In a separate bowl add the mascarpone, milk and mustard and whisk until combined. Pour into the pan and simmer for 3 mins or until thickened and smooth. Stir through the tarragon, if using, and salt and pepper. Pour the fish pie mixture into a 30cm oblong pie dish dish.Step 3
Brush each sheet of pastry with melted butter and gently scrunch it up to place on top of the pie until fully covered. Bake in the oven for 20 mins or until golden and crisp.Step 4
Serve with tenderstem broccoli or greens of your choice.