Weeknight fish pie

Name: Weeknight fish pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 260 g bag spinach; 25 g unsalted butter; 25 g plain flour; 375 ml skimmed milk; ½ unwaxed lemon, zest and juice; 1 tsp Dijon mustard; 260 g packs cod, salmon and smoked haddock fish pie mix; 150 g raw king prawns (optional); 4 salad onions, finely chopped; 109 g packs Idahoan Perfect Buttery Mash; 100 g mature Cheddar, grated

Using quick-to-prepare mash and a handy fish mix, this fish pie is an easily achievable and highly comforting weeknight supper.

4 out of 5 stars(6) Rate this recipe

HealthyHigh protein

Serves6
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Plusstanding

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.

260g bag spinach
25g unsalted butter
25g plain flour
375ml skimmed milk
½ unwaxed lemon, zest and juice
1 tsp Dijon mustard
2 x 260g packs cod, salmon and smoked haddock fish pie mix
150g raw king prawns (optional)
4 salad onions, finely chopped
2 x 109g packs Idahoan Perfect Buttery Mash
100g mature Cheddar, grated

Preheat the oven to 200ºC, gas mark 6. Bring a kettle of water to the boil. Put the spinach in a colander and pour over just-boiled water to wilt. Rinse with cold water to cool, then squeeze using your hands or a clean tea towel to remove as much liquid as possible. Roughly chop and set aside.
Heat the butter and flour in a large pan, stirring over a medium-high heat for 2 minutes until you get a smooth thick paste. Add the milk a splash at a time, whisking as you go, to make a smooth white sauce. When all the milk is incorporated, keep whisking and simmer for 2-3 minutes. Add the lemon zest and juice and the mustard, then take off the heat and stir in the fish pie mix, prawns (if using), spinach and salad onions. Season and spoon into a wide, shallow 1-1.5L ovenproof dish.
Make the mashed potato according to pack instructions, then spoon over the fish filling. Sprinkle with the cheese and bake for 25-30 minutes until golden on top and bubbling. Leave to stand for 5 minutes before serving with a green salad, if you like.