Oh my, it’s time for some fish pie, Chef! A decadent coconut cream & dijon mustard sauce coats leeks, carrots, peas & hake, which is topped with potato mash and baked in the oven until golden. Sprinkle with fresh parsley and indulge in your so-fish-ticated homemade fish pie.
Serving guide
Choose your portion size.
SMASH THE MASH
Preheat the oven to 220°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the Carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the Fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & Carrot mix, the fish pieces, and ½ the chopped Parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 20-25 minutes.
PERFECT PIE
Plate up the Fish pie and garnish with the remaining Parsley. Beautiful work, Chef!
SMASH THE MASH
Preheat the oven to 220°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the Carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the Fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & Carrot mix, the fish pieces, and ½ the chopped Parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 20-25 minutes.
PERFECT PIE
Plate up the Fish pie and garnish with the remaining Parsley. Beautiful work, Chef!
SMASH THE MASH
Preheat the oven to 220°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the Carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the Fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & Carrot mix, the fish pieces, and ½ the chopped Parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 25-30 minutes.
PERFECT PIE
Plate up the Fish pie and garnish with the remaining Parsley. Beautiful work, Chef!
SMASH THE MASH
Preheat the oven to 220°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the Carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the rinsed spinach, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the Fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & Carrot mix, the fish pieces, and ½ the chopped Parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 25-30 minutes.
PERFECT PIE
Plate up the Fish pie and garnish with the remaining Parsley. Beautiful work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.90
for 4 servings · R28.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Dijon Mustard needs 40 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for British Fish Pie?
The preparation time for British Fish Pie with leeks & carrots is between 30 and 45 minutes.
What is the total time required to make British Fish Pie with leeks & carrots?
The total time required to make British Fish Pie with leeks & carrots is between 50 and 65 minutes.
How many servings does British Fish Pie provide?
4 servings
What are the main ingredients in British Fish Pie?
Carrot, Coconut Cream, Dijon Mustard, Fish, Leek, Lemon Juice, Line-caught Hake Fillets, Parsley, Pea, Potato
What is the nutritional information of British Fish Pie?
Calories: 658, Carbs: 76 grams, Fat: grams, Protein: 36 grams, Sugar: 17.4 grams, Salt: 400 grams
How do I prepare British Fish Pie?
FOR THE FILLING: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat. SMASH THE MASH: Preheat the oven to 220°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. INTO THE OVEN: Pat the fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & carrot mix, the fish pieces, and ½ the chopped parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 20-25 minutes. PERFECT PIE: Plate up the fish pie and garnish with the remaining parsley. Beautiful work, Chef!
What should be prepared from my kitchen to make British Fish Pie?
Carrot, Coconut Cream, Dijon Mustard, Fish, Leek, Lemon Juice, Line-caught Hake Fillets, Parsley, Pea, Potato
How many calories does British Fish Pie have?
658 calories
How much fat content does British Fish Pie have?
grams