- easy
- easy
This quick and easy Fish Pie is perfect for the little ones on busy weeknights. This comforting dish is loaded with tender, flaky fish, a creamy sauce, and a golden mashed potato topping, all in one easy-to-make pie. See method
What you’ll need
Ingredients
- 2 medium potatoes, peeled and diced
- 1 small Butternut Squash, peeled and diced
- 120ml Whole Milk
- Pinch of Dried Parsely
- 40ml Single Cream
- Pinch of Onion Powder
- Pinch of Garlic Powder
- 1 tsp Cornflour
- Handful of Mature Cheddar Cheese, grated
- 150g Skinned Boneless White Fish, diced
- 1 handful of frozen Peas
- 1 Small Carrot, finely diced
- 1 Small Onion, diced
Method
- Preheat the oven to 200oC/180oC Fan/Gas Mark 6.
- Place the potatoes and squash into a saucepan of boiling water and cook until the vegetables are soft. Drain well, mash together with a splash of milk, season and set aside.
- Meanwhile, place the cream and remaining milk in a saucepan together with the carrots, onions, onion powder and garlic powder and heat gently on a low simmer for 5 minutes. Combine the cornflour with a splash of water to form a paste and then whisk it into the sauce to thicken.
- Remove from the heat and stir in the grated cheese, peas, fish and season to taste.
- Spoon the mixture into a casserole dish and top with the mashed potato and squash.
- Cook in the oven for 20-25 minutes until the topping is golden and bubbling at the edges.
