Fish pie with filo pastry recipe | Sainsbury`s Magazine
This flavour-packed filo fish pie uses a pack of mixed frozen fish to keep the costs low. It's on the table in 45 minutes and is sure to become a family favourite
Ingredients
- 250g frozen peas
- 2 large eggs, hard-boiled, peeled and quartered
- 300ml half-fat crème fraîche
- 100ml vegetable stock, made with ½ stock cube or stockpot
- 2 tsp dried chives
- 1 tsp English mustard
- 1 ½ tbsp cornflour
- 1 x 350g frozen fish pie mix
- 1 tbsp capers
- 4 small sheets filo pastry
- 30g salted butter, melted
- 400g baby potatoes
- 200g Tenderstem broccoli
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