Short-cut fish pie

Name: Short-cut fish pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 400 g pack trimmed leeks, thickly sliced; 260 g packs Waitrose Cod, Salmon & Smoked Haddock Fish Mix; 150 g pack essential Waitrose Raw King Prawns; 525 g jar essential Waitrose White Lasagne Sauce; 200 g frozen peas; 400 g packs essential Waitrose Mashed Potato; 4 tbsp snipped chives

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

3 out of 5 stars(1) Rate this recipe

Healthy

Serves6
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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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

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.
Tip the leeks into a large bowl and gently mix with the fish, prawns, sauce and peas. Spoon into a heatproof dish.
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.