Cheesy fish pie

Cheesy fish pie

The combination of white fish and smoked fish gives this pie a really lovely flavour, but you could just keep it simple and use white fish if you prefer.

, 21 September 2015

(1 vote)

Cheesy fish pie

  • 1 Hour 10 Mins

  • Serves: 4

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Nutritional Info
Each 100g serving contains

  • Energy

    1231KJ

    294KCAL

    15%

  • Fat

    9.3g

    med

    13%

  • Saturates

    4.5g

    med

    22%

  • Sugars

    6.6g

    med

    7%

  • Salt

    3.1g

    high

    52%
of your reference intake.
Typical energy values per 100g: 1231kJ/294kcal.
Ingredients
  • 368 pack Asda Frozen Pollock Portions
  • 400g pack Asda Frozen Smoked Haddock Fillets
  • 100g frozen broccoli florets
  • 2 level tbsp cornflour
  • 250ml skimmed milk
  • 1 lemon, grated zest of
  • 2 tbsp chopped parsley
  • 600g pack Asda Frozen Cheddar Mash
  • 400g Asda Frozen Mixed Vegetables, to serve
Method

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put the pollock and smoked haddock in a large ovenproof dish and add 3 tbsp water. Cover with a lid or foil and cook in the oven for 25 minutes or until the fish flakes easily.

  • Meanwhile, add the broccoli florets to a pan of boiling water, bring back to the boil, then simmer for 3 minutes. Drain well.

  • Mix the cornflour with 2 tbsp of the milk to make a smooth paste. Heat the rest of the milk in a small pan, then stir in the cornflour mixture, stirring all the time. Heat until simmering, stirring. Simmer for a minute, then season with pepper.

  • Drain any liquid from the fish. Discard the skin from the fish. Break all the fish into large flakes and return to the dish with the broccoli. Gently stir in the sauce, lemon zest and parsely.

  • Lay the frozen potato on top, distributing it evenly. Cook in the oven for 25 minutes.

  • Pre-heat the grill. Run the prongs of a fork over the surface of the potato and then cook under the grill for a few minutes until the mash starts to brown. Serve the fish pie with mixed vegetables.