Cod & Leek Pie with Dill & Roasted Broccoli

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp horseradish puree

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
80g baby spinach
1 head of broccoli
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
560g diced cod fillets (Fish)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
4 tbsp cornflour (use half)
1 handful of fresh dill
1 unwaxed lemon
1 leek
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
3 garlic clove
4 large potatoes

Allergens

Contains: Nuts, Fish, Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	536Kcal
	371kJ	2241kJ
Fat	2.3g	14g
of which saturates	0.6g	3.8g
Carbohydrates	9g	57g
of which sugars	1.1g	6.4g
Protein	7.8g	47g
Salt	0.24g	1.5g
Fibre	1.7g	10g

Back

High protein 1/3 daily fibre Low sat fat Family classics

Cod & Leek Pie with Dill & Roasted Broccoli

Prep time: 20 mins

Total time: 40 mins

Cuisine: British

Food group: Fish

Nothing beats a good classic fish pie, starring responsibly-sourced cod, infused with fragrant dill in a creamy sauce. Spinach adds green to the filling. Potatoes create a fluffy mash topping. We dish up broccoli on the side, too. A generous sprinkle of cheese ups the comfort even more.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large lidded frying pan, a large baking dish, a measuring jug, a masher, a sieve, a peeler & a grater

Start the mash & prep

Peel and roughly dice the potatoes into 3cm chunks, then add to the saucepan
Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1/2 tbsp oil, salt and pepper
Meanwhile, trim and slice the leek into 1/2cm half-moons. Finely chop or crush the garlic. Zest and cut the lemon into wedges
Dissolve the half pack of cornflour in the jug with 50ml cold water, add the stock powder and top up with 150ml hot water

Simmer the filling

Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the leek and cook for 4-5 mins, until starting to soften. Season with salt and pepper
Add the garlic and cook for 30 secs, then stir in the cashew cream and stock mixture. Bring to the a boil
Lay the cod chunks evenly in the sauce, then cover with a lid, lower the heat and simmer for 19 mins, until the fish is cooked through

Build the flavour

Meanwhile, cut the broccoli into florets. Rinse the spinach. Roughly chop the dill
In the final 2 mins, add the spinach, horseradish puree, lemon zest, a squeeze of lemon juice and the dill into the cod and cook until wilted. Finely grate in half the cheese. Season to taste
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork

Time to roast

Add the broccoli to the lined baking tray, and toss with 1 tsp oil and a pinch of salt and pepper. Roast the broccoli on the middle shelf for 10-15 mins, until soft and golden
Transfer the pie filling into the large baking dish and top with the mash. Grate the remaining cheese over the mash and roast on the top shelf for 10-12 mins, until golden and bubbling