Creamy Fish Pie with Broccoli
A Hearty winter warmer.
Helping towards School Food Standards
Provide at least two different coloured vegetables and fruits each day. Buy fruit and vegetables that are in season.
Steam vegetables or boil them in a minimal amount of water.
Ensure fish provided is in line with Marine Stewardship
Council advice on buying responsibly sourced fish.
- 250 g Cod diced
- 550 g Salmon diced
- 180 g Frozen Peas
- 120 g Leeks
- 150 g Carrots
- 150 g KNORR Béchamel Sauce Mix 5L
- 700 ml Water
- 1.3 kg Potatoes
- 170 ml Semi skimmed milk
- 15 g Parsley
- 100 g White breadcrumbs
For the Parsley Mash Topping:
Peel and chop the potatoes and place into a pan and cover with cold water.
Bring the pan to the boil and simmer until the potatoes are cooked.
Drain the potatoes and mash using a potato masher or ricer.
Mix the PHASE into the mash along with the chopped parsley.
To Assemble and Cook:
Preheat the oven to 180ºC.
Spread or pipe the parsley mash on top of the fish pie mix.
Top with breadcrumbs and place in the oven for around 30 minutes until golden.
For the Sauce:
Peel and chop the carrots into a small dice.
Wash and finely chop the leeks in a pan, bring the water to the boil and whisk in the KNORR Béchamel Sauce Mix until a creamy consistency is achieved.
Add the chopped carrot and simmer gently for 3-4 minutes until softened.
Add the chopped leeks, peas and fish and simmer gently for 2-3 minutes.
Transfer into a serving dish.