Sneakily fast fish pie

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.

Ingredients

  • 800g of frozen fish pie mix. I used two Waitrose 400g packs.
  • olive oil
  • large handful of frozen sliced leeks, or 2 fresh leeks washed and sliced
  • 1 can of Campbell’s condensed mushroom soup
  • 100ml double cream
  • large glug of dry white wine
  • sea salt
  • one 325g pack of Dorset Pastry puff pastry, ready rolled (Waitrose/Ocado)
  • one egg, whisked (for glaze)

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

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.

Nutrition Info

Aubergines

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.

Good honest nutrition

The first law of pies. No pastry, no pie.

Janet Clarkson

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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