Short-cut fish pie

Short-cut fish pie

This satisfying, family-sized fish pie makes great use of convenient ingredients, including prepared mashed potato.

3.5 out of 5 stars(2) Rate this recipe
Healthy
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,388kJ/ 330kcals

Fat

12.7g

Saturated Fat

5.1g

Carbohydrates

27.4g

Sugars

4.5g

Fibre

5.4g

Protein

26.6g

Salt

1.8g

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