Throw-together fish pie
This family-friendly classic uses shortcut ingredients, meaning it's quick to assemble and packed full of tasty veg. Try whipping this up for your next staycation when you're without all your favourite utensils.
- Heat the oil in a large saucepan over a medium heat and fry the onion for 5 mins to soften. Add the cornflour and fish stock, bring to a simmer and turn the heat to medium high. Stir in the soft cheese and frozen fish pie mix, along with the sweetcorn. Cover and bring to a simmer and cook for 5 mins. Stir in the king prawns, peas and spinach and season well with pepper.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Pour the mixture into an ovenproof pie dish 20 x 30cm and top with cubes of frozen mashed potatoes; sprinkle over the cheese. Pop in the oven and bake for 25-30 mins or until golden brown and bubbling.
- Remove and allow to stand for 5 mins before serving with a peppery rocket salad, if you like.
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Freezing and defrosting guidelines
You can freeze this pie before cooking. Allow to fully defrost before following the cooking step. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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