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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Butternut Squash, cubes
Vegetable Broth Concentrate
Goldfish Crackers(ContainsWheat/Blé, Milk/Lait, Soy/Soja)
Preheat the broiler. (To broil the fish pie.)
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.
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.
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.
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.
Finish and serve: Divide the fish pie between plates! Enjoy!