Name: Fast fish pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
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

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Fast fish pie

Fast fish pie

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4 out of 5.5 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal364
fat15g
saturates2g
carbs35g
sugars3g
fibre3g
protein24g
salt1.33g

low

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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