Creamy fish pie

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

Ingredients

  • 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.

Method

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.

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