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Creamy fish pie
5.0 (1562 reviews)
As comforting and delicious as it is easy to make, this creamy fish pie is the meal your dinner table has been waiting for. Dig through the bed of cloudy mashed potatoes on top to reach the creamy, garlicky seafood mix inside and you'll be in heaven in no time.
Total Time50
Servings4
427
Caloriesper servingNutrition Information
427
Calories
9 grams fat
Fat
51 grams carbohydrate
Carbs
31.6 grams protein
Protein
5.2 grams fibre
Fiber
7 grams sugar
Sugar
Ingredients
- 1kg white potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese
- 1 x 320g pack fish pie mix
- 190g coldwater prawns
- handful fresh flat-leaf parsley, chopped
- milk (optional)
- 1 tbsp olive oil
- 100ml (3 1/2fl oz) fish or vegetable stock
- 1 tbsp cornflour
Instructions
- 1Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish. Season with salt and pepper.
- 2Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened. Add the soft cheese and the stock and combine well.
- 3Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.
- 4Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot.