The versatility of the humble fish finger knows no boundaries – you might have slotted them into a sandwich or placed them next to some chips and peas on a plate, but have you put them in a pie? If not, prepare to be blown away by this crispy fish finger pie recipe made with Captain Birds Eye’s finest 100% wild-caught fillet.
But how to make this champion of fish finger meals we hear you ask? Isn’t it a time sapping process to prep your fish pie? Well no, it’s simple really. All you’ll need are some large potatoes, Birds Eye Garden Peas, a sprinkle of cheese (Cheddar would be our usual choice but feel free to add Red Leicester for a bit of colour), and of course, Birds Eye’s delicious 3 Fish Fingers.
It will only take you 40 minutes from pulling your ingredients together to putting your crispy fish finger pie on the table for four so it’s a perfect, quick family meal. Don’t delay, get everyone eating around the table today for a Bird’s Eye favourite with a twist.
Our method
- Wash and peel the potatoes then cook in boiling water until tender, drain.
- Cook the fish fingers as per pack instructions.
- Cook the peas as per pack instructions.
- Assemble the pie by putting the cooked fish fingers in the base of the dish, then top with the peas and then cover the top with the mashed potatoes, sprinkle with grated cheese.
- Place under grill for 5 minutes to melt and brown the cheese, or you can put it in the oven for approximately 20 minutes at 200ᵒc.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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What our consumers think
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