Fish pie with sweetcorn recipe
Meals don't get much more comforting than fish pie. A British classic, flaky fish and creamy mash are combined in this easy midweek family favourite.
See method- Serves 4
- 20mins to prepare and 45mins to cook
- 342 calories / serving
- Freezable
Ingredients
- 750g (1.5lb) Redmere Farms potatoes
- 400g frozen fish fillets, defrosted
- 325g sweetcorn
- 300ml skimmed milk
- 50g butter, softened to room temperature
- 25g plain flour
- 50g Cheddar cheese, grated
- 3 tbsp skimmed milk
Each serving contains
- Energy
- 1445kJ 342.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 2.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 40.4gProtein 29.4gFibre 5.1g
Method
- Preheat oven to gas 4, 180ºC, 350ºF. Peel thepotatoes, cut into chunks, boil for 15 minutes until tender. Drain well. Cut fish into chunks and place in the bottom of a 2litre baking dish. Drain the sweetcorn and add.
- Put milk, butter andflourinto a medium pan and heat, stirring until thick and smooth. Season and pour over fish. Mash drained potatoes with a little milk and spread over pie. Sprinkle with cheese. Bake for 25-30 minutes until golden.
