Recipe: Sainsbury's Spicy Ginger and Chilli Fish Pie

Sainsbury's will help you love your freezer this winter, by saving you money and helping you tuck in to tasty home cooked meals.

Spicy Ginger and Chilli Fish Pie - Spice up this classic dish with Indian-inspired flavours

Preparation time – 10 minutes

Cooking time – 1 hour

Serves – 6

Typical values per 100g – Energy 449/107kcal

Ingredients

• 700g pack frozen mashed potato by Sainsbury’s
• 2 x 350g packs basics frozen fish pie mix by Sainsbury’s
• 1 tbsp olive oil by Sainsbury’s
• 200g frozen chopped onion by Sainsbury’s
• 1 tbsp frozen chopped garlic by Sainsbury’s
• 1 tbsp frozen chopped ginger by Sainsbury’s
• 2 tbsp frozen chilli by Sainsbury’s
• 3 tbsp Balti paste by Sainsbury’s
• 300ml lighter crème fraîche by Sainsbury’s
• 150g frozen British garden peas by Sainsbury’s
• 2 tbsp frozen chopped coriander by Sainsbury’s 

Method

1. Put the frozen mashed potato in a microwave safe bowl with 2 tbsp water. Cover with cling film and cook on high for 8-9 minutes, stirring every 2-3 minutes until thoroughly defrosted and piping hot. Set aside.

2. Meanwhile, put the frozen fish mix into a large deep frying pan and cover with cold water. Bring to the boil, the simmer for 2-3 minutes until the fish flakes easily. Remove the fish with a slotted spoon and transfer to a 2-litre ovenproof baking dish. Break into small chunks with a fork. Reserve 150ml of the poaching liquid.

3. Heat the olive oil in a large frying pan, add the frozen onion, garlic, ginger and the chilli and fry over the medium-high heat for 8-10 minutes, stirring occasionally, until the onions are golden and any excess moisture has evaporated. Stir in the Balti paste and cook for a further 1 minute.

4. Reduce the heat and gradually stir in the crème fraiche and reserved poaching liquid. Stir in the peas with chopped coriander and simmer for 1-2 minutes. Pour the sauce over the fish and gently mix together.

5. Spoon the mashed potato over the filling to cover completely – using the prongs of a fork to spread it evenly. Place on a baking tray and bake in the oven for 35 minutes until golden and bubbling.