Fish Pie
Recipe
A creamy, comforting favourite for evening mealtimes
Serves: 4 people | Prep time: 15 minutes | Cooking time: 40 minutes
British | Main
Ingredients
- 1 x 250g pack The Fishmonger fresh Smoked Haddock
- 1 x 280g pack The Fishmonger fresh salmon fillets
- 1 x 250g pack The Fishmonger fresh cod fillets
- 3 x teaspoons Stonemills dried parsley
- 1 x 440g jar Cucina lasagne sauce
- 100ml Double cream
- 15ml The Pantry lemon juice
- 1 x 650g pack Four Seasons mashed potato
- 30g Grated cheddar cheese
- 200g Four seasons Petit Pois
- 200g Four seasons Sweetcorn
Method
- Defrost the mashed potatoes and mix well.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Take the skin off the smoked haddock and salmon fillets.
- Chop all the fish into medium size chunks. Put them into an ovenproof dish.
- Mix the cream, Cucina sauce, lemon juice and parsley together, then pour the sauce over the fish and mix well.
- Spread the mashed potato over the fish, sprinkle with the grated cheese - bake in the oven for 40mins till golden brown.
- Meanwhile - cook the peas and sweetcorn in some salted boiling water - as instructions on the pack - serve these alongside the fish pie.