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Fish and leek pie

Fish and leek pie


This pastry-free pie is a great dish to ease you into autumn

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2534kj 607kcal
  • Fat
    High 45%
  • Saturates
    High 68%
  • Sugar
    Low 45%
  • Salt
    High 45%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • 1/2 tbsp Co-op olive oil
  • 1 leek, finely chopped
  • 1 x 400g pack Co-op mashed potato
  • 75ml half fat crème fraîche
  • 75ml Co-op single cream
  • 1 tsp mixed dried herbs
  • Juice and zest of 1 lemon
  • 2 spring onions, finely sliced
  • 100g frozen garden peas
  • 325g Co-op fish pie mix


  1. Preheat the oven to 180C/fan 160C/Gas 4
  2. Pour the oil into a large saucepan, add the leek, cover with a lid and gently sweat for 10 mins, until soft
  3. Meanwhile follow the pack instructions to heat the mashed potato
  4. Once cooked, stir the leeks into the potato and season with freshly ground black pepper
  5. Mix the crème fraîche, cream, dried herbs, lemon juice and zest together
  6. Season with a little more black pepper, then gently fold in the spring onions, peas and fish pie mix
  7. Spoon into an ovenproof dish, add the leek mash and create peaks with the back of a spoon
  8. Transfer to the oven to bake for 25 mins, until the potato is crisp and golden. Serve piping hot

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