Cheesy Fish Finger and Leek Pie
Ingredients
- 6Fishfinger
- 15mlVegetable Oil
- 2Leeks
- 8Baby Carrots
- 1Courgette
- 2Large Potatoes
- 75gCheddar Cheese
Preparation
- 1Cook the Birds Eye Fish Fingers for 12-15 minutes until pale golden brown
- 2Grease a heatproof dish approx 18 x 28cm
- 3In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes or until the potato is cooked but not browned
- 4Season well. Cut each Fish Finger in half and toss carefully into the vegetable mixture then put into the dish
- 5Sprinkle over the cheese and cook in a preheated oven 190C/170C/ Gas 5 or cook under a preheated moderate grill for about 5-10 minutes until golden brown
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