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Recipe Ingredients
  • 50g Pure spread
  • 2 eggs, hard boiled, peeled and coarsely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 small handful fresh spinach leaves, finely chopped
  • 225g undyed smoked haddock
  • 225g cod fillet
  • 10 slices white bread, cut into star shapes with a cookie cutter
  • Salt & ground white pepper
  • 1 tbs fresh parsley, chopped
  • 50g Pure spread
  • 50g plain flour
  • 300ml dairy-free milk (soya, rice or oat)
  • 150ml low-salt fish stock
  • 1tsp Dijon mustard
  • 75g Pure spread
  • 1 clove of garlic, crushed
  • 1 tbsp fresh parsley
  • Salt & pepper to season

Preheat oven to 200°C/gas mark 6.

FILLING: Heat 25g Pure spread in a frying pan. Add the onion and sautee for 5 minutes or until softened, add celery and carrot and sautee for a further 3 minutes. Finally, add the spinach and cook for 2 minutes.

ALL-IN-ONE SAUCE: Simply place all the ingredients into a pan, heat and whisk continuously until the sauce thickens.
Place the fish, vegetables and chopped egg in a 2L ovenproof dish. Stir in the sauce and season. Bake in oven for 20 minutes or until the fish is cooked.

GARLIC PURE SPREAD: Spread the garlic flavoured Pure spread onto both sides of the bread stars and place on a baking sheet. Five minutes before the end of the cooking time put the bread croutons in the oven and bake until golden brown.

To serve: sprinkle the pie with the parsley and place the bread stars on the pie.