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Creamy Fish & Chip Pie With Peas

Creamy Fish & Chip Pie With Peas

Rating
4.5rating out of 5

(1609 reviews from our customers)

Prep Time

40 min

Cuisine

British

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.

Prep Time

40 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
fresh-chives
5g chives
Pangasius-fillet-(1)
2 x 100g basa fillets †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Potatoes
4 white potatoes
160g blanched peas
160g blanched peas
veg stock powder
1 vegetable stock mix sachet (5.5g)
You Will Need
Oven-proof dish, butter, flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 5g chives
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 pot of Dijon mustard (5.5g)<span class="strong">†</span>
  • 1 white potato
  • 160g blanched peas
  • vegetable stock mix sachet (5.5g)
Typical Values per 100g per serving
Energy 748 kJ
177 kcal
1985 kJ
471 kcal
Fat
of which saturates
6 g
3.5 g
16 g
9.2 g
Carbohydrate
of which sugars
20.9 g
4.1 g
55.5 g
10.9 g
Fibre 4.3 g 11.5 g
Protein 11 g 29.1 g
Salt 0.42 g 1.11 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
5g chives
chives (100%)
2 x 100g basa fillets
basa fillet (fish) 100%
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 pot of Dijon mustard (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 white potato
potato
160g blanched peas
Peas
vegetable stock mix sachet (5.5g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
Allergens
  • Allergens highlighted by † (milk, fish, sulphites, mustard)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1

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

2

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

3

Whilst the sauce is thickening, chop the chives finely

Chop the basa fillets into large, bite-sized pieces

4

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

5

Transfer the creamy fish pie mix to an oven-proof dish

6

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!

7

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

8

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Serve the creamy fish & chip pie with the buttery peas to the side

Enjoy!

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