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Winter fish & celeriac pie
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500g bag frozen Cooks’ Ingredients Diced Celeriac
2 small leeks, sliced
400g pack frozen Fish Pie Mix
200g essential Cheese Sauce
½ x 25g pack flat leaf parsley, chopped
2 tbsp capers in brine, drained
30g essential Parmigiano Reggiano, finely grated
1. Preheat the oven to 220°C, gas mark 7. Line a baking sheet with baking parchment, scatter with the celeriac and bake for 5 minutes until any clumps of celeriac can be broken up and spread in a single layer. Bake for a further 10 minutes.
2. Meanwhile, melt the butter in a saucepan and gently fry the leek for 3-4 minutes to soften. Stir in the fish and cheese sauce, cover and cook gently for about 5-6 minutes, until the fish is opaque and completely cooked through and the sauce is hot. Stir in the parsley, capers and a little black pepper.
3. Spoon into a shallow pie dish, scatter the celeriac on top and sprinkle with the cheese. Return to the oven for a further 15-20 minutes, or until the top is beginning to colour.
Cook’s tip Several other herbs can be used in the fish pie recipe, particularly if you’ve got some left in the fridge or freezer. Dill, tarragon, coriander and chives all work well. The remaining cheese sauce will freeze well for another recipe, or simply toss through pasta.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in February 2020.