Cheesy Fish Finger Pie Pots
Bite‑size pies packed with crispy fish fingers, a creamy vegetable sauce flavored with tartar sauce, and a golden, cheesy‑herb breadcrumb topping. Perfect for a quick, comforting dinner that’s both budget‑friendly and kid‑approved.
Recipe by Amy Sheppard· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 15 fish fingers
- 0.85 cup heavy cream
- 3 1/2 oz frozen peas
- 3 1/2 oz frozen sweetcorn
- 2 tbsp tartar sauce
Cheesy Breadcrumb Topping
- 1 4/5 oz cheesy herby breadcrumb
- 1 1/10 oz cheddar cheese
Instructions
- 1Preheat the oven to 356°F (350°F).
- 2Peel the fish fingers and set them aside.
- 3In a saucepan, gently warm the heavy cream over medium heat until it just begins to steam; do not let it boil.
- 4Add the frozen peas, frozen sweetcorn, and tartar sauce to the warm cream; stir until the vegetables are evenly coated and the mixture is heated through, about 3–4 minutes.
- 5Fold the peeled fish fingers into the creamy vegetable mixture, ensuring they are well distributed.
- 6Spoon the mixture into small, oven‑proof ramekins or a muffin tin, filling each about three‑quarters full.
- 7Combine the cheesy herby breadcrumb with the shredded cheddar cheese in a small bowl; sprinkle this topping evenly over each pie.
- 8Bake for 15–20 minutes, or until the breadcrumb topping is golden brown and the filling is bubbling around the edges.
- 9Remove from the oven and allow the pies to cool for 3–5 minutes before serving.
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Frequently asked questions
- How long does it take to make Cheesy Fish Finger Pie Pots?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Cheesy Fish Finger Pie Pots recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cheesy Fish Finger Pie Pots recipe come from?
- It was shared by Amy Sheppard on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.