This chip-topped fish pie blends two British classics into one delicious crowd-pleaser. Once your pie starts bubbling and the chips are golden brown, serve it up with a side of peas.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.3 g||11.5 g|
|Protein||11 g||29.1 g|
|Salt||0.42 g||1.11 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt
Drizzle the red wine vinegar all over, give everything a good mix up and put the tray in the oven for an initial 20 min – these are your salt & vinegar chips
Dissolve the veg stock mix in 250ml [400ml] boiled water and stir through the Dijon mustard
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] butter over a medium heat
Once melted, add 1 tbsp [2 tbsp] flour and cook for 30 secs
Add the stock with the clotted cream and 100ml [175ml] milk and cook for 5-8 min or until thickened
Whilst the sauce is thickening, chop the chives finely
Chop the basa fillets into large, bite-sized pieces
Once the sauce has thickened, remove the pan from heat and stir through the chopped chives and chopped basa
Season with a generous grind of pepper and give everything a good mix up – this is your creamy fish pie mix
Transfer the creamy fish pie mix to an oven-proof dish
Top the fish pie mix with the salt & vinegar chips
Tip: Try to put the more cooked chips at the bottom, and balance them over each other so that they don't sink!
Put the dish in the oven for 20-25 min or until the chips are crispy and the fish is cooked through
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the pie is almost done, reboil half a kettle
Add the blanched peas to a pot, cover them with boiled water and bring to the boil over a high heat
Once boiling, cook for 4-5 min or until tender
Once tender, drain the peas and return them to the pot with a knob of butter and a pinch of salt
Serve the creamy fish & chip pie with the buttery peas to the side