Fast fish pie
By Emma Lewis
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
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 364
-
fat 15g
-
saturates 2g
-
carbs 35g
-
sugars 3g
-
fibre 3g
-
protein 24g
-
salt 1.33g
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
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.
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.
