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Cod & Leek Pie with Dill & Roasted Broccoli
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.
High protein
1/3 daily fibre
Low sat fat
Family classics
Serving size
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
Nutritional Information
Calories: 536
Protein: 47g
Carbs: 57g
Fat: 14g
Cod & Leek Pie with Dill & Roasted Broccoli
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.
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Cooking Instructions
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
Plate up
- Serve the fish pie into bowls, with the broccoli alongside. Garnish with the remaining lemon wedges
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