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Chip shop fish pie recipe

Chip shop fish pie recipe

160 ratings

Try a new twist on fish and chips with this surprising fish pie recipe with spring onions, parsley and peas. Replace classic mashed potato with budget-friendly frozen chips for the pie topping, add cheese and bake until golden. This seriously easy dinner recipe makes the most of the freezer and only requires one dish, so you can save on the washing up, too. See method

  • Serves 6
  • 15 mins to prepare and 35 mins to cook
  • 484 calories / serving
  • Gluten-free

Ingredients

  • 390g pack fish pie mix
  • 130g salmon fillet, skin removed, cut into chunks
  • 4 spring onions, finely chopped
  • 15g fresh parsley, finely chopped, plus extra to serve
  • 250g frozen peas
  • 430g jar white lasagne sauce
  • 1 tbsp Dijon mustard
  • 100ml milk
  • 600g frozen homestyle straight-cut oven chips
  • 150g 50% reduced-fat mature cheese, grated
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2030kj
    484kcal     24%

  • Fat

    21g 30%

  • Saturates

    6g 30%

  • Sugars

    4g 5%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 40.4g Protein 31.9g Fibre 5.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the fish in a large ovenproof dish with the spring onions, parsley, peas, white sauce, mustard and milk; season. Mix well, then top evenly with the frozen chips. Bake for 25 mins.
  2. Scatter over the cheese. Return to the oven for 10-15 mins until the cheese is golden and bubbling. Serve sprinkled with pepper and parsley.

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