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Creamy fish & veggie pie with cheesy potato top & steamed greens recipe

Creamy fish & veggie pie with cheesy potato top & steamed greens

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Baking dish
  • 1 Large frypan

Ingredients

  • oil spray

Potato top

  • 600 g potatoes
  • 1 parsnip
  • 1 tbsp olive oil
  • ¼ cup milk

Filling

  • 1 carrot
  • 1 zucchini
  • 1 leek
  • 600 g fish fillets or chicken breast, boneless, skinless
  • 1 tbsp olive oil
  • 1 cube chicken stock
  • ½ cup milk
  • ½ cup sour cream

Cook pie

  • 50 g cheese

Greens

  • 1 cup frozen peas
  • 1 cup frozen beans

Instructions

Before you start

  • Bring a steamer pot of hot tap water to the boil. Spray a baking dish with oil spray.

Make potato top

  • Peel 600 g potatoes and 1 parsnip and cut them into small chunks. Cook potato and parsnip in the steamer pot of boiling water for 12-15 minutes, or until tender. Transfer to a large bowl and add 1 tbsp olive oil and ¼ cup milk, season with salt and pepper and mash until smooth. Reserve the steamer pot with water.

Prep filling

  • While the potatoes are cooking, peel and finely dice or grate 1 carrot. Grate 1 zucchini. Slice 1 leek in half lengthways, then thinly slice. Pat 600 g fish fillets dry and dice into bite-sized pieces.

Cook filling

  • Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook carrot, zucchini, leek and fish for about 6 minutes, until tender. Add 1 cube chicken stock and ½ cup milk and cook for 2-3 minutes, until veggies are soft and the fish starts to fall apart. Remove from heat and stir through ½ cup sour cream. Season to taste with salt and pepper.

Cook pie

  • Preheat grill to medium-high. Transfer the filling to the prepared baking dish and top with dollops of mashed potato. Grate over 50 g cheese and grill for 5 minutes or until the cheese is melted and golden.

Cook greens

  • Meanwhile, bring the reserved steamer pot of water back to a boil - add more hot tap water if needed. Add 1 cup frozen peas and 1 cup frozen beans to the steamer pot of boiling water and cook for 4 minutes, until tender. Season to taste with salt and pepper.

To serve

  • Divide the creamy fish and leek pie with cheesy potato top between plates and serve with the steamed greens on the side.

Nutrition

Calories: 560kcal | Carbohydrates: 51g | Protein: 43g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 283mg | Potassium: 1.722mg | Fiber: 9g | Sugar: 12g | Calcium: 272mg | Iron: 4mg