Potato waffle fish pie
Serves: 4

Recipe photograph by Mowie Kay
Potato waffle fish pie
No fresh potatoes? No problem. Use whatever frozen potato product you have on hand – hash browns, waffle fries or even chips – to top this comforting pie
Serves: 4
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Nutritional information (per serving)
Calories
613Kcal
Fat
30gr
Saturates
11gr
Carbs
38gr
Sugars
8gr
Fibre
5gr
Protein
46gr
Salt
1.6gr

Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes

Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 300g frozen potato waffles (or waffle fries or hash browns)
- 50g unsalted butter
- 1 onion, diced
- 2 garlic cloves, crushed
- 50g plain flour
- 400ml milk
- 1 tsp dijon mustard
- 2 x 350g packs frozen fish pie mix (or any frozen fish or seafood you have)
- 200g frozen peas
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove the potato waffles from the freezer and set aside to defrost slightly. Meanwhile, add the butter to a frying pan over a medium heat. Once melted and starting to foam, add the onion and garlic. Sauté for around 5 minutes, stirring, until fragrant and softened. Add the flour and cook for a further minute before slowly whisking in the milk. Reduce the heat to low and let everything bubble together for 2 minutes. Season well, then stir in the mustard. Add the fish pie mix and frozen peas and stir to combine.
- Transfer everything to a 23cm square baking dish. Roughly break up the partly defrosted potato waffles and arrange on top of the fish pie mix. Transfer to the oven and bake for 30-35 minutes. Remove from the oven and let stand for 5 minutes before serving.