Twice-cooked fish pie potatoes
Prep time: 25 minsTotal time: 
Twice-cooked fish pie potatoes
An extra-comforting twist on a classic fish pie, potato skins are loaded with a creamy fish filling and baked until golden. Double the recipe to feed a family of four
Prep time: 25 minsTotal time: 
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.
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.
Ingredients
- 2 large baking potatoes
- 1 tsp olive oil
- 25g unsalted butter
- 1 onion, diced
- 25g plain flour
- 200ml semi-skimmed milk
- 1 tsp dijon mustard
- 250g frozen fish pie mix, defrosted
- 45g lighter mature cheddar, grated
- ½ x 20g pack chives, finely snipped
- 200g frozen garden peas, cooked, to serve
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Prick the potatoes all over with a fork and microwave on high for about 6 minutes or until just tender. Let cool slightly, then rub all over with the olive oil and some seasoning. Set on a baking tray and bake in the oven for 15 minutes to crisp up.
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Meanwhile, melt the butter in a medium pan over a medium-high heat. Add the onion and cook for 5 minutes or until softened. Whisk in the flour, cook for 1-2 minutes, then slowly pour in the milk, whisking continuously. Once combined, stir in the mustard, followed by the fish pie mix. Season well and simmer over a low heat for 5 minutes, until the fish is just cooked.
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Carefully slice the baked potatoes in half and scoop out the filling, leaving the skins intact with a small border of potato. Roughly chop the potato flesh, then stir into the creamy fish mixture. Check the seasoning. Pile the filling into the potato skin halves and top with the grated cheese. Turn the oven grill to high and grill the filled potatoes for a few minutes or until the cheese is golden and bubbling. Top with the chives and serve with peas.
