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Fast fish pie

Fast fish pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal364
fat15g
saturates2g
carbs35g
sugars3g
fibre3g
protein24g
low insalt1.33g
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Ingredients

  • 5 tbsp olive oil
  • 2 sticks celery , chopped
  • 1 garlic clove , sliced
  • 200g pack cherry tomatoes , stems removed and halved if large
  • 1 tbsp tomato purée
  • 300g skinless boneless white fish fillets, cut into chunks
  • 100ml vegetable stock or white wine
  • 100g cooked prawns
  • 2 sprigs tarragon , chopped
  • 750g potatoes , peeled and quartered
  • 2 spring onions , chopped

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2006

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A star rating of 4 out of 5.5 ratings
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