Fast fish pie

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
This is a winner for midweek meals, as you can make double and freeze one whole pie, so that you've always got an emergency supper ready to reheat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal364
  • fat15g
  • saturates2g
  • carbs35g
  • sugars3g
  • fibre3g
  • protein24g
  • salt1.33g
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Ingredients

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 sticks celery, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 garlic clove, sliced
  • 200g pack cherry tomatoes, stems removed and halved if large
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp tomato purée
  • 300g skinless boneless white fish fillets, cut into chunks
  • 100ml vegetable stock or white wine
  • 100g cooked prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 sprigs tarragon, chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 750g potatoes, peeled and quartered
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Heat 1 tbsp olive oil in a non-stick frying pan and tip in the celery and garlic. Cook over a high heat for 2 mins or until softened, then add in the tomatoes. Cook for another 3 mins until starting to burst. Stir in the tomato purée and fish, then pour over the stock or wine. Turn down the heat, simmer for 3 mins, then tip in the prawns and cook for a further 2 mins until the prawns are heated through and the fish flakes easily. Stir through the tarragon and spoon the mixture into a medium-sized oval pie dish.

  2. Meanwhile, cook the potatoes in salted boiling water for 15 mins until softened. Drain and mash together with the remaining olive oil, 3 tbsp water and the spring onions. Spoon over the fish mixture and smooth all over to cover. Run a fork over the surface to create swirls, then cook under a hot grill for 10 mins until the topping is lightly browned.

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Comments, questions and tips

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Comments (9)

jaffachef's picture

Why can't you enable the Print Function to print the Recipe on ONE A4 Sheet? As with every other time that I've printed one of the Recipies, I get it printed over 2 or 3 sheets. This is not only wastefull but is also very annoying. It requires me to cut up the 3 sheets, staple the relevant sections together and then copy them onto a Single sheet. Only then does it become a Practical working document, which can be Filed for future use.

fiznlil's picture

Agree Jaffachef. So I copy and paste into a word document which fits onto one sheet.

sticker04's picture
5

I am not a fan of fish pies, but this is just excellent. Even better re-heated. I add a few capers, and sometimes miss out the prawns

kasida's picture

I didn't have any spring onions so I used normal onions and I added cheese to the top of the potato topping, also I added some paprika. It was very easy and tasty.

grandmagrandad's picture

i like the idea of the additionm of cherry tomatoes. a must try recipe.

poojenkins's picture
4

This is a firm favourite in our house and it has even converted the non-fish fans!!

melanieday's picture

The fish pie was very easy to make and was tasty too.

lyndasykes's picture
4

Definitely a good recipe, but not the best we have ever tried

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