We’ve given traditional fish pie a healthy makeover with the fragrant flavours of Thailand. The addition of a crisp filo top makes this a moreish, guilt-free dish, too.
We've given a creamy (and sometimes heavy) fish pie a makeover by transforming it with Thai red curry paste, coconut milk, and topped it with a crispy and irresistibly golden filo pastry topping.
It's a lovely meal to make during the week, when you get home late, as it only requires 15 mins of prep time and only 30 mins of cook time, so ready and on the dinner table in under an hour.
We've got lots more fish pie or vegetarian pie recipe inspiration if you're in the mood for winter warming recipes.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
495
Ingredients
1tsp.
oil, plus ½tsp for brushing
4
spring onions, chopped
2Tbsp.
red Thai curry paste, add an extra tbsp if you
like it spicy (we used
Thai Taste)
1Tbsp.
soy sauce
1tsp.
soft light brown sugar
400ml
tin coconut milk
3
skinless salmon fillets (about 300g), chopped into 4cm chunks
200g
raw peeled king prawns
200g
sugar snap peas
zest and juice of ½ lime
small bunch coriander, roughly chopped
3
sheets filo pastry
Directions
Step 1
Preheat the oven to 180°C (160°C fan) mark 4. Heat the oil in a medium, shallow, ovenproof casserole or frying pan over medium heat. Fry the spring onions until softened, about 2min. Add the curry paste, soy sauce and sugar and cook for 1min, stirring constantly. Pour in the coconut milk, bring to the boil, then bubble for 5min (uncovered) to reduce slightly.
Step 2
Add salmon, prawns, sugar snaps, lime zest and juice and coriander, season and stir to combine. Rip filo sheets into pieces, gently scrunch up and place over the fish, overlapping to cover the mixture completely. Brush the filo lightly with a little oil.
Step 3
Cook in the oven for 15-20min until the pastry is crisp and golden and the fish is cooked through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
