Rich fish pie

The whole family will enjoy this luxurious seafood pie with fresh pesto and crème fraîche with a creamy mashed potato top
Serves: 4
Prep time: 15 mins
Cooking time: 35 mins
Total time: 50 mins
Skill level: Easy peasy
Costs: Mid-price


    • 1kg (2¼lb) potatoes, peeled and cut into chunks
    • 60g (2oz) butter
    • 500ml pot crème fraîche
    • Salt and freshly ground black pepper
    • 400g pack frozen seafood selection, thawed and drained
    • 3 tbsp pesto sauce (fresh is best)
    • 4 x 300ml (½ pint) pie dishes


    1. Cook the potatoes in boiling water, until tender. Drain, then put them back in the pan over the heat to dry out. Add the butter, 3 tbsps crème fraîche, season and mash well.
    1. Meanwhile, set the oven to Gas Mark 6 or 200°C. Divide the seafood between the pie dishes on a baking tray.
    1. Stir the pesto into the rest of the crème fraîche in the pot. Mix it in with the seafood in the dishes.
    1. Spoon the mash on top of the fish mixture. Bake for 20 mins, until pies are a golden colour.


Nutritional information per portion

sugars 0.0g fat 17.3g saturates 10.5g salt 0.0g calories 218(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.