Fish pie with two-cheese mash

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(Serves 4)


1kg potatoes, peeled and cut into large chunks

150g broccoli, broken into small florets

100g frozen peas

400g fish pie mix (smoked haddock, salmon and cod or haddock chunks)

50g cooked peeled prawns, thawed if frozen

300ml tub creme fraiche

2tbsp chopped fresh parsley

3tbsp semi-skimmed milk

50g mature Cheddar cheese, grated

50g Red Leicester
 cheese, grated

Freshly ground black


Preheat the oven to 190C/fan oven 170C/Gas Mark 5.

Cook the potatoes in gently boiling water for 20 minutes, until tender. At the same time, cook the broccoli in gently boiling water for four to five minutes, adding the frozen peas for the final two minutes. Drain the green vegetables thoroughly.

Tip the fish pie mix and prawns into a baking dish and add the creme fraiche and parsley. Season with black pepper. Add the broccoli and peas and stir everything together.

Drain and mash the potatoes, then beat in the milk and season with pepper. Stir in most of the grated cheeses. Spoon on top of the fish mixture. Sprinkle the remaining cheese on top and bake for 30-35 minutes until golden brown.