Filo Pastry Topped Fish Pie

The Ingredients

  • 1 Pack of Fish Pie Mix (~350g) (or 180g
    Smoked Haddock & 180g Salmon)
  • 150g Cooked King Prawns
  • 1 Large Leek
  • 100g Mushrooms
  • 200g 50% Reduced Fat Crème Fraiche
  • 50g Grated Parmesan
  • 1 Stock Cube (Chicken or fish)
  • 200ml Boiling water
  • 4 medium eggs
  • 6 Medium Filo Pastry Sheets
  • 1⁄2 Tsp Mustard Powder (optional)
  • Salt and Pepper to taste

Serves 4

Per Serving
Energy – 465 kcals
Carbs – 32g
Fats – 21g
Protein – 38g


  • Bring a pan of water to the boil, gently
    lower the eggs in and cook for 8-10
    minutes. Drain and put the eggs to one side
    to cool.
  • Preheat an oven to 190 oC.
  • Cut the leek in half lengthways and slice
    quite finely, meanwhile heat a frying pan
    over a medium heat. Spray with fry-lite and
    cook the leeks until soft (but not coloured).
  • Slice the mushrooms and add to the pan
    and cook for another 2-3 minutes.
  • Cut the haddock into 1 inch chunks and add
    to the pan, fry for a further 2-3 minutes.
  • Dissolve the stock cube ion the water and
    add to the pan along with the salmon (cut
    into 1 inch chunks). Cover and allow to
    simmer for 3-4 minutes.
  • Peel the boiled eggs and cut into rough
  • Add the eggs, crème fraiche, mustard
    powder (if using), salt & pepper, prawns and
    parmesan to the pan and mix well then
    remove from the heat and pour into a
    baking dish.
  • Loosely scrunch the filo sheets and put on
    top of the pie filling. Put into the oven for 20
    minutes, or until the filo pastry has turned
  • Serve with broccoli, peas, cabbage or any
    veg of your choice.