Mains
British
BritishFish Pie
A comforting creamy fish pie under a golden mash crust, shown three ways. The basic uses a frozen fish pie mix and a quick white sauce, while the ultimate features a smoked-fish trio, prawns and a saffron cream.
Nut-free
Budget version
Budget frozen fish mix in a simple white sauce, topped with everyday mash.
Per serving£2.13
Total cost£8.50
Time55 min
Ingredients for 4
- 400 g frozen fish pie mix , defrosted
- 40 g butter
- 100 g frozen peas
- salt and pepper , to taste
- Topping
- 800 g potatoes , peeled and chopped
- 60 g cheddar , grated
- Sauce
- 400 ml whole milk
- 40 g plain flour
Method
- Boil the potatoes until tender, then mash with half the butter and a splash of milk.
- Melt the remaining butter, stir in the flour and cook for a minute.
- Gradually whisk in the milk to make a smooth white sauce, then season.
- Stir the fish mix and peas through the sauce and tip into an ovenproof dish.
- Spread the mash over the top and scatter with cheddar.
- Bake at 200C for 30 minutes until bubbling and golden.
Equipment
- saucepan
- ovenproof dish
- potato masher
The three ways, side by side
Budget
Budget frozen fish mix in a simple white sauce, topped with everyday mash.
Better
Fresh salmon and cod, a parsley-and-mustard sauce and a buttery mash top.
Ultimate
Smoked haddock, salmon and prawns in a saffron cream under a Gruyere-chive mash.
