Life Style: 700 grams potatoes, peeled and chopped
50 grams unsalted butter
50 ml semi-skimmed milk
10-pack fish fingers
1 leek, thinly sliced
200 grams frozen peas
2 x 180g pouches Tesco Parsley Sauce
450 grams frozen whole green beans Preheat the oven to Gas 7, 220°C, Fan 200°C.
Boil water in a pan and cook the potatoes for 15 minutes or until soft. Drain the water and mash it with 20 grams butter, milk and a little salt and pepper.
Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 minutes or until heated through.
Add 20 grams of butter in a small saucepan and sauté the leeks for 3 minutes. Add frozen peas and cook until defrosted. Add parsley sauce and heat through.
Pour the sauce over the fish fingers in the baking dish and pour the mash on top. Bake for 15 minutes until the top is golden brown.
Cook the green beans according to packet instructions and mix with the remaining 10 grams of butter before serving.
Comments are closed.