Cheesy Birds Eye Fish Finger and Leek Pie

Ingredients

• 1 pack of 10 Birds Eye 100% Cod Fillet Fish Fingers
• 15ml of vegetable oil
• 2 leeks (trimmed, cut into ½ cm slices, washed and drained well)
• 8 baby carrots (peeled and cut in half lengthways)
• 1 courgette (trimmed and cut into ¼ cm slices)
• 2 large potatoes (peeled and grated coarsely and squeezed dry)
• 75-100g of cheddar cheese or red Leicester cheese (coarsely grated)
• Pepper

To Prepare

• 1 Cook the Birds Eye Fish Fingers according to the pack instructions until pale golden brown

• 2 Grease a heatproof dish approx 18 x 28cm

• 3 In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes or until the potato is cooked but not browned

• 4 Season well. Cut each Fish Finger in half and toss carefully into the vegetable mixture then put into the dish

• 5 Sprinkle over the cheese and cook in a preheated oven 190°C/170°C/ Gas 5 or cook under a preheated moderate grill for about 5-10 minutes until golden brown

At a glance nutrition

• Approx per serving
  Energy	355Kcal
  Fat	17g