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Short-cut fish pie
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400g pack trimmed leeks, thickly sliced
2 x 260g packs Waitrose Cod, Salmon & Smoked Haddock Fish Mix
150g pack essential Waitrose Raw King Prawns
525g jar essential Waitrose White Lasagne Sauce
200g frozen peas
2 x 400g packs essential Waitrose Mashed Potato
4 tbsp snipped chives
1 Preheat the oven to 200ºC, gas mark 6. Cook the leeks in a pan of boiling water for 3 minutes until tender, then drain and cool under running water.
2 Tip the leeks into a large bowl and gently mix with the fish, prawns, sauce and peas. Spoon into a heatproof dish.
3 Microwave the mash according to pack instructions then beat in the chives. Spoon the chive mash on top of the fish pie filling then sit the dish on a baking tray. Bake for 30 minutes until the mash is golden, the filling is piping hot and the fish and prawns are completely cooked through.
Typical values per serving:
This recipe was first published in September 2014.