Fish Pie Loaded Jacket Potato With Buttery Peas & Leeks
Level up your classic fish pie with these loaded potato skins. You'll whip up a creamy mash, basa and parsley filling before loading it into your skins. Top with cheese, bake till golden and serve with buttery veg. Perfect.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient







You'll also need
Flour, Butter, Milk, Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Pierce your red potato[es] with a fork, then add them to a plate and cook in the microwave for 10-12 min or until cooked through

While the potato is in the microwave, chop your smoked basa fillet[s] into bite-sized pieces
Add the chopped basa to a pot with 100ml [150ml] [200ml] milk and bring to the boil over a high heat, once boiling reduce the heat to medium and cook for 4-5 min or until the fish is starting to cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Strain the fish, reserving the pot and the poaching milk

Chop your parsley, including the stalks
Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Grate your cheddar cheese

Once the potato[es] is cooked through, carefully slice in half (it will be very hot!) and scoop the potato flesh out into a bowl, leaving a little around the edges of the skin
Combine the potato flesh with your soft cheese, season with a pinch of salt and pepper and mash it all together – this is your creamy mash

Return the reserved pot to a medium-high heat with a drizzle of olive oil and 1 tsp [1 1/2 tsp] [2 tsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk your reserved poaching milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains
Add the poached basa and chopped parsley to the pot with a pinch of salt and pepper and gently stir until fully coated – this is your fish pie filling

Transfer the potato skins to a baking tray and divide the fish pie filling between them, then top with the creamy mash and the grated cheese
Put the tray in the oven for 15 min or until golden brown and the fish is cooked through – these are your fish pie loaded jacket potatoes

Add your sliced leek to the middle of a large piece of tin foil with 1 tsp [1 1/2 tsp] [2 tsp] butter and a splash of cold water and mix everything together
Scrunch the edges of the foil around the leek to form a sealed parcel[s] and add it to a separate baking tray
Put the tray in the oven for 10-12 min or until the leek has softened
Add your blanched peas to a colander and pour boiled water all over them to refresh them

Serve the fish pie loaded jacket potatoes with the buttery leeks & peas to the side
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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