• SpinneysFOOD Alaska Pollock Fillets 2, thawed
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper To taste, freshly ground
  • Leek 1
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • SpinneysFOOD Large Cooked Shrimps 200g, thawed
  • SpinneysFOOD Creamy Pesto Sauce 2 x 250g
  • Frozen peas 100g
  • SpinneysFOOD Mashed Potato 1kg
  • SpinneysFOOD Full Fat Milk 60-80ml

Nutrition (Per serving)

  • Calories 1028
  • Fat 70.9g
  • Saturates 11.6g
  • Protein 41.2g
  • Carbs 56.5g
  • Sugars 7.5g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Herby prawn and fish pie

Seafood 5 Mins Prep · 25 Mins Cook

  1. Preheat the oven to 180°C, gas mark 4.
  2. Pat the Alaska pollock fillets dry with paper towels. Season them with salt and black pepper.
  3. Finely slice the leek.
  4. Heat the oil in a large oven-proof cast iron pan over a medium heat. Sauté the leek until softened, approx. 2 minutes. Add in the fillets and fry on either side for approx. 2 minutes or until lightly golden. Add in the prawns, pesto sauce and peas and cook until warmed through, approx. 5 minutes.
  5. Meanwhile, heat the mashed potato according to the package instructions, adding extra milk if needed.
  6. When the pesto sauce is warmed through, top the dish with the mashed potato and evenly spread over. Place in the oven and bake for 5-10 minutes or until golden.
  7. Serve immediately.