Easiest-ever fish pie
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Burton
Easiest-ever fish pie
Use shop-bought shortcuts to make a family favourite in minutes
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1½ x 350g tubs cheese sauce*
- 800g pack of mashed potato
- 2 x 300g packs fish pie mix
- 200g frozen peas
- 100g grated mature cheddar
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Pour the cheese sauce (use the remainder for pasta) into a medium saucepan and heat gently to a simmer. Meanwhile, microwave the mashed potato according to pack instructions.
- Stir the fish pie mix and frozen peas into the cheese sauce and transfer to a pie dish. Stir the mash well to loosen then spoon dollops onto the fish pie filling. Spread to cover, taking the mash to the edges and then use a fork to swirl the top of the pie.
-
Place the fish pie on an oven tray, scatter over the cheddar and bake for 25-30 minutes until golden and bubbling. Leave to rest for 5-10 minutes before serving.
*Check your cheese sauce is gluten-free, if required.
