Fish Pie

fish-pie
Photo by Lisa Thompson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 570 calories
    • Fat 25 g
    • Sat Fat 7 g
    • Cholesterol 205 mg
    • Sodium 1659 mg
    • Protein 38 mg
    • Carbohydrate 51 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 424 mg

Chop celery and carrots and mince garlic cloves. Sauté in olive oil for 5 minutes. Remove from heat. Stir in milk, spinach, peas, Parmesan, eggs, parsley, Dijon mustard, salt, and halibut. Pour into a 2-quart baking dish.Mix prepared mashed potatoes with the scallions and spread on top of the pie. Bake 40 minutes at 400º F.

Ingredients

  1. Check 2 stalks celery
  2. Check 2 carrots
  3. Check 2 garlic cloves
  4. Check 3 tablespoons olive oil
  5. Check 1 cup milk
  6. Check 1 10-ounce box frozen chopped spinach, thawed and squeezed
  7. Check 1/2 cup peas
  8. Check 1/2 cup grated Parmesan
  9. Check 3 eggs
  10. Check 1/2 cup chopped parsley
  11. Check 2 tablespoons Dijon mustard
  12. Check 1 teaspoon salt
  13. Check 12 ounces flaked halibut
  14. Check 2-pound package refrigerated prepared mashed potatoes (such as Diner’s Choice)
  15. Check 2 scallions, sliced

Directions

  1. Chop celery and carrots and mince garlic cloves. Sauté in olive oil for 5 minutes. Remove from heat. 
  2. Stir in milk, spinach, peas, Parmesan, eggs, parsley, Dijon mustard, salt, and halibut. Pour into a 2-quart baking dish.
  3. Mix prepared mashed potatoes with the scallions and spread on top of the pie. Bake 40 minutes at 400º F.