Turn out this beautiful easy fish pie recipe in next to no time. It uses convenience ingredients but you would never know it! I have carefully checked all the ingreds for nasties and there aren’t any. You can just pass this off as being made entirely by your own hand of a Wednesday night after a long day at work.
My lad declared it a ‘A bangin’ fish pie’.
That’ll do for me.
Heat the oven to 200 degrees
Put the fish in a large pan and add a centimetre of boiling water. Cook the fish until thawed, about ten mins. Drain the water then add the wine to the pan and cook off a bit. Mean time in another frying pan fry the leeks in olive oil til soft but not brown.
Now add the soup and cream and some seasoning, heat til the soup is hot.
Place the fish mix into a shallow rectangular oven dish and top with the leeks, take out the rolled pastry and lay it on top, roll the short sides in so they fit the dish.
Brush with egg and bake for about 25 mins or until golden.
The beautiful purple skin of the aubergine is where so many of its phytonutrients lie. They’re in the skin to give the plant protection from the elements and pests and when you eat them they help to do the same for you.
Aubergines are rich in anthocyanin and a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.
Learn how to weave food like this into a joyful healthy diet with our weekly meal plans.
The first law of pies. No pastry, no pie.
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