Thomas and Daniel both love fish pie but I have always thought it was a bit too time consuming to make so I did not bother with it too much and left them to eat it at nursery every couple of weeks instead. However, thanks to Iceland and their PowerofFrozen campaign, I have now found a way of making fish pie much easier and quicker which means that you can have dinner on the table within an hour of getting home and without much fuss or preparation.
Why do we need the #PowerofFrozen though? Well, did you know that it has been estimated that UK households throw out more than 7 million tonnes of food each year – the equivalent of 19% 0f all food which has been purchased, by weight. Most of this waste is due to overbuying and not using fresh produce before it goes off. Using frozen products eliminates this waste as you only take out what you need and put the rest back for use another day.
I had not shopped in Iceland for years until I was asked to do this post and I was very surprised by the sheer variety and quality of the products on offer. You can get everything from frozen game to frozen bread products and everything in between. As soon as I saw the Arctic Royal Homestyle Luxury Fish Pie Mix from their speciality range, I knew that I had to do something with it. I was surprised and intrigued by the Darégal Le+ Taste Parsley as although I know that you can freeze herbs, I have never seen them for sale in a shop before. To add in some nutrients into my fish pie, I also got a packet of Iceland Freshly Frozen Whole Leaf Spinach and some Iceland Mashed Potato for the topping which is traditional for fish pie. I served my fish pie with Iceland Asparagus Spears with Salted Butter for the adults and Iceland Mixed Vegetables for Thomas and Daniel.
- 1 packet of Iceland Frozen Mashed Potato, cooked according to packet instructions
- 1 packet of Luxury Fish Pie mix
- 30g butter
- 2 tbsp plain flour
- 400ml whole milk
- 4 lumps of Iceland Freshly Frozen Whole Leaf Spinach
- 1 tbsp frozen parsley
- Salt and pepper, to taste
- Preheat oven to 180 degrees C
- Put fish pie mix into an oven proof roasting tin or dish
- To make the sauce, melt the butter in a saucepan over a low heat then add in the flour and whisk well until the combined. Allow the flour and the butter cook out for a couple of minutes then add in all the milk and stir until thickened.
- Add the lumps of spinach into the sauce and stir until blocks have disintegrated and you are left with the leaves of spinach. Add in the parsley and season to taste.
- Pour the sauce over the fish and ensure that it is evenly covered. Top with the mashed potato in an even layer.
- Put into the preheated oven and cook for 30-40 minutes until golden brown and bubbling.
- Eat and enjoy!
For more #PowerofFrozen recipes, please see:
Wagyu Meatloaf Cupcakes with Sweet Potato Frosting – Foodie Quine
Sloppy Joes Made with Speciality Sausages – Fuss Free Flavours
Double Beef Burger with Corn Relish – Little Sunny Kitchen
Venison Steak with Port & Red Berry Sauce – Supergolden Bakes
Easy Salmon & Rice Parcels – Eats Amazing
Moroccan Kale, Carrot & Hummus Tart – Food To Glow
Kale Pesto & Cauliflower Picnic Pies – The Veg Space
Fish Pie Five Ingredient Family Food Hack – Maison Cupcake
Grilled Seabass with Lemon Garlic Butter Sauce and Colcannon by Fab Food 4 All
This post has been commissioned by Iceland. All opinions are my own