Fish finger pie

Try something different with a packet of fish fingers and turn them into this hearty fish finger pie. Baked in a creamy parsley sauce and topped with fluffy mash, this is sure to be a new family favourite.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 7, 220°C, fan 200°C.

2. Bring a pan of water to the boil and cook the potatoes for 15 mins or until tender. Drain and mash with 20g of the butter, the milk and a little salt and pepper.

3. Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 mins or until heated through.

4. Put 20g of the butter into a small saucepan and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.

5. Pour the sauce over the fish fingers in the baking dish and top with the mash. Bake for 15 mins until the top is golden brown.

6. Cook the green beans according to pack instructions and toss with the remaining 10g butter before serving.

Ingredients

  • 700g potatoes, peeled and chopped
  • 50g unsalted butter
  • 50ml semi-skimmed milk
  • 10-pack fish fingers
  • 1 leek, thinly sliced
  • 200g frozen peas
  • 2 x 180g sachets Tesco parsley sauce
  • 450g frozen whole green beans

Shop ingredients

Ingredients

  • 700g potatoes, peeled and chopped
  • 50g unsalted butter
  • 50ml semi-skimmed milk
  • 10-pack fish fingers
  • 1 leek, thinly sliced
  • 200g frozen peas
  • 2 x 180g sachets Tesco parsley sauce
  • 450g frozen whole green beans

Shop ingredients Shop ingredients

Preparation

1. Preheat the oven to gas 7, 220°C, fan 200°C.

2. Bring a pan of water to the boil and cook the potatoes for 15 mins or until tender. Drain and mash with 20g of the butter, the milk and a little salt and pepper.

3. Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 mins or until heated through.

4. Put 20g of the butter into a small saucepan and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.

5. Pour the sauce over the fish fingers in the baking dish and top with the mash. Bake for 15 mins until the top is golden brown.

6. Cook the green beans according to pack instructions and toss with the remaining 10g butter before serving.