Creamy fish pie

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 40 mins to cook
  • Serves: 4


  • 1kg (2lb) 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
  • 1 x 190g pack Cooked & Peeled Coldwater Prawns
  • handful fresh flat-leaf parsley, chopped
  • milk (optional)
  • 1tbsp olive oil
  • 100ml (3½fl oz) fish or vegetable stock
  • 1tbsp cornflour

Each serving contains 427 calories, 6.8g sugar, 9.3g fat, 3g saturates and 1.2g salt.


Preheat 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.

Meanwhile, 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.

Blend 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.

Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot.

Freezing and defrosting instructions

This recipe can be frozen for up to 3 months before cooking in the oven. To reheat, defrost at room temperature for 1 hour and bake for 30 minutes at 180C/350F/Gas Mark 4.