Fish Finger Pie

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Ingredients

  • 16 Young's Breaded Omega 3 Fish Fingers
  • 1 medium red pepper, sliced
  • 1 tin baked beans
  • 800g potatoes peeled & cut into large chunks
  • 50ml milk
  • 40ml of single cream
  • 40g butter
  • 50g cheddar cheese, grated
  • 1 tbsp olive oil
  • Salt & black pepper
Made with
Breaded Omega 3 Alaska Pollock Fish Fingers

  • Cooking time

    55-60

  • Serves

    8

Method

  1. Boil the potatoes in a large pan of salted water for 15-20 minutes until soft.
  2. Cook the fish fingers according to the instructions on pack.
  3. Pan-fry the red peppers in the olive oil until soft. Add the baked beans to the peppers and gently heat the mixture.
  4. Drain & mash the potatoes with the milk & cream, butter & season to taste.
  5. Place the red pepper and baked beans mixture into the base of an oven proof dish.
  6. Cut the cooked fish fingers into chunks and place on top of the baked beans mix.
  7. Cover with mashed potato and sprinkle the grated cheddar cheese over the top.
  8. Finish under a pre-heated grill until golden.

Nutritional information

Values per 100g

Energy (kcal)134

Energy (kJ)562

Protein (g)5.7

Carbohydrates (g)14.3

of which sugars (g)2.4

Fat (g)5.9

of which saturates (g)2.3

Fibre (g)2.3

Sodium (g)0.7

equivalent as salt (g)0.7

Meal Inspiration

All of our delicious dishes have been developed to meet School Food Standard guidelines

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