Fish pie with a mushy-pea topping recipe | Sainsbury`s Magazine
All the flavours of a chippy tea in a comforting pie that’s perfect for supper on Good Friday. Using marrowfat peas keeps that chip shop feel and also adds a welcome pop of colour to the topping.
Ingredients
- 700g baby potatoes, halved
- 25g unsalted butter
- 1 x 300g tin marrowfat peas, drained
- 5 fresh mint leaves, finely chopped
- 50g unsalted butter
- 1 onion, finely sliced
- 50g plain flour
- 375ml semi-skimmed milk
- 150g crème fraîche
- 6 cornichons, chopped, plus 3 tbsp vinegar from the jar
- 3 tsp capers, roughly chopped
- a handful of fresh tarragon, chopped
- 2 x 300g packs chilled fish pie mix
- 1/2 tbsp olive oil
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