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'Go Fish!' Pie

'Go Fish!' Pie

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We've added a twist to this simple fish pie by using leeks and sweet butternut squash! We've also added a little something special to make this dish extra fishy!

Tags:Eat First
Allergens:Fish/PoissonWheat/BléMilk/LaitSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Cod

(ContainsFish/Poisson)

680 g

Yukon Potato

170 g

Leek, sliced

14 g

Parsley

227 g

Butternut Squash, cubes

2 unit

Vegetable Broth Concentrate

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 cup

10% Cream

(ContainsMilk/Lait)

⅓ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 unit

Goldfish Crackers

(ContainsWheat/Blé, Milk/Lait, Soy/Soja)

Not included in your delivery

3 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2205 kJ
Calories527 kcal
Fat19 g
Saturated Fat0 g
Carbohydrate58 g
Sugar0 g
Dietary Fiber6 g
Protein33 g
Cholesterol0 mg
Sodium461 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler. (To broil the fish pie.)

2

Boil the potatoes: Wash and dry all produce. Finely chop the parsley. Peel (if desired) and cut the potatoes into 1/2-inch pieces. In a large pot, combine the potatoes with enough water to cover. Boil over medium-high until potatoes are fork-tender, 10-12 min.

3

Make the filling: Meanwhile, melt 2 tbsp butter (DO: measure out) in a medium oven-proof pan over medium heat. Add the leeks and squash. Cook until the squash is softened, 8-10 min.

4

Meanwhile, cut the cod fillets into 1-inch cubes, then toss with flour in a medium bowl. Add the fish to the veggies. Cook, stirring often, for 3-5 min, until the fish is cooked. Add the broth concentrates, 1/2 cup cream (DO: measure out.) and 1/4 cup water. Cook until the sauce thickens, 1-2 min. Stir in parsley. Season with salt and pepper. Remove from heat.

5

Mash the potatoes: Drain the potatoes and return them to the same pot. Using a potato masher or fork, mash the potatoes with the remaining butter and cream. Season with salt and pepper. Spread the potatoes over the filling. (If you don't have an oven-proof pan, transfer the filling to a baking dish first.) Sprinkle with breadcrumbs. Broil in the centre of the oven until the top is golden, 3-5 min. (TIP: Keep your eye on the pie so the top doesn't burn - some broilers are hotter than others!) Top with goldfish crackers.

6

Finish and serve: Divide the fish pie between plates! Enjoy!