Spicy ginger and chilli fish pie

Spicy ginger and chilli fish pie


  1. Put the frozen mashed potato in a microwave safe bowl with 2 tbsp water. Cover with cling film and cook on high for 8-9 minutes, stirring every 2-3 minutes until thoroughly defrosted and piping hot. Set aside.
  2. Meanwhile, put the frozen fish mix into a large deep frying pan and cover with cold water. Bring to the boil, the simmer for 2-3 minutes until the fish flakes easily. Remove the fish with a slotted spoon and transfer to a 2-litre ovenproof baking dish. Break into small chunks with a fork. Reserve 150ml of the poaching liquid.
  3. Heat the olive oil in a large frying pan, add the frozen onion, garlic, ginger and the chilli and fry over the medium-high heat for 8-10 minutes, stirring occasionally, until the onions are golden and any excess moisture has evaporated. Stir in the Balti paste and cook for a further 1 minute.
  4. Reduce the heat and gradually stir in the crème fraiche and reserved poaching liquid. Stir in the peas with chopped coriander and simmer for 1-2 minutes. Pour the sauce over the fish and gently mix together.
  5. Spoon the mashed potato over the filling to cover completely – using the prongs of a fork to spread it evenly. Place on a baking tray and bake in the oven for 35 minutes until golden and bubbling. 

Recipe from www.sainsburys.co.uk

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Spice up this classic dish with Indian-inspired flavours


700g (1lb) pack frozen mashed potato by Sainsbury's
2 x 350g (12oz) packs basics frozen fish pie mix by Sainsbury's
1 tbsp olive oil by Sainsbury's
200g (7oz) frozen chopped onion by Sainsbury's
1 tbsp frozen chopped garlic by Sainsbury's
1 tbsp frozen chopped ginger by Sainsbury's
2 tbsp frozen chilli by Sainsbury's
3 tbsp Balti paste by Sainsbury's
300ml lighter crème fraîche by Sainsbury's
150g (5oz) frozen British garden peas by Sainsbury's
2 tbsp frozen chopped coriander by Sainsbury's


Time: 10 mins
Serves: 6
Nutrition: n/a