
15 mins
preparation
45 mins
cooking
Intermediate
2
Servings
Wake up your taste buds with this classic cheesy fish finger and leek pie. This dish is perfect for lunch or dinner.
Our method
- Cook the Birds Eye Fish Fingers (as per pack instructions)
- Grease a heatproof dish approx 18 x 28cm
- In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes.
- Season well. Cut each Fish Finger in half and toss carefully into the vegetable mixture then put into the dish
- Sprinkle over the cheese and cook in a preheated oven 190C/170C/ Gas 5 or cook under a preheated moderate grill for about 5-10 minutes until golden brown
Tip!
- Birds Eye Field Fresh Peas or steamed veg for a complete meal
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
6
Birds Eye Fish Fingers
15ml
Vegetable Oil
2
Leeks (sliced thinly)
8
Baby Carrots (sliced thinly)
1
Courgette (sliced thinly)
2
Large Potatoes (pre cooked and sliced)
75g
Cheddar Cheese
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