Fish Finger Pie

I took the basic recipe and poshed it up a bit, out of necessity rather than by design. The original recipe is very simple; Frozen fishfingers, baked beans, potatoes and cheese. Out of those ingredients I only had baked beans and cheese, but what I did have was cod, a box of Special K, celeriac and swede, all viable substitutes. So using my initiative, I made my own fish fingers and made a slightly posher and less carb heavy version. I have to say it was delicious and definitely something I'll be making again.

Fish Finger Pie (adapted from This Mummy)
(Serves 4)

1/2 swede, cut into chunks
1/2 celeriac, cut into chunks
1 egg, beaten

85g Kellogs Special K, crushed

zest and juice 1 lemon

1 tsp dried oregano

1 tbsp olive oil

400g skinless white fish, sliced into 12 strips

2 cans baked beans
50-100g cheese, grated

Preheat the oven to 200C.

Put the celeriac and swede in a saucepan full of water and cook for 20-25 mins.

Meanwhile, pour the beaten egg into a shallow dish. Tip the cereal onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.

 

Dip the fish strips into the egg, then roll them in the breadcrumbs.

Put the fish fingers in the bottom of a deep ovenproof dish and bake for 15 mins.

When the fish fingers are cooked, take the dish out of the oven and pour over the cans of baked beans. Return to the oven to warm the beans through for 3-5 mins.

When the celeriac and swede is done, mash with a knob of butter and a splash of milk and set aside.

Spoon the mash over the fingers fingers and beans and top with the grated cheese.

Return to the oven and cook for about 10 mins until the cheese is melted and going golden on top.