Creamy fish pie with parsnip crisp topping

"If you and your family love a classic fish pie, then this parsnip-topped version is definitely one to try. This recipe still has a rich and creamy filling packed with fish, prawns and spinach, but is topped with pretty parsnip ribbons."
Prep time:
30 min
Cook time:
30 min
Servings:
4 people

Health Score

High
Medium
Low
7.8 / 10
Medium score

Glycemic Index

Index
44
Low
Load
11
Moderate

Nutrition per serving:

Calories522.80 kcal26%
Fat28.83 g41%
Carbs25.13 g10%
Sugars7.52 g8%
Protein40.36 g81%
Sodium738.11 mg37%
Fiber5.46 g20%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
44
Low
Glycemic Load
11
Moderate

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 leek, sliced
1 garlic clove, finely chopped
1 ½ tbsp plain flour
150ml crème fraîche
200ml vegetable stock
½ lemon, juiced
1 tsp wholegrain mustard
100g baby spinach
1 x 390g pack fish pie mix
150g skinless haddock fillet, cut into bite-sized pieces
1 x 165g pack raw peeled king prawns
15g flat-leaf parsley
¼ x 30g pack dill, thick stems discarded, fronds chopped
2 parsnips (300g), skin peeled and discarded, rest peeled into ribbons

Directions

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