Weeknight fish pie

Name: Weeknight fish pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 260 g bag spinach; 25 g unsalted butter; 25 g plain flour; 375 ml Arla B.O.B Skimmed Milk; ½ unwaxed lemon, zest and juice; 1 tsp Dijon mustard; 260 g packs cod, salmon and smoked haddock fish pie mix; 150 g raw king prawns (optional); 4 salad onions, finely chopped; 450 g packs mashed potato; 100 g mature Cheddar, grated; Green salad, to serve (optional)

Ready-made mash and an easy-to-use fish pie mix mean you can prep this quickly, then sit back and let the oven work its magic.

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HealthyHigh protein

Serves6
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins
Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

260g bag spinach
25g unsalted butter
25g plain flour
375ml Arla B.O.B Skimmed Milk
½ unwaxed lemon, zest and juice
1 tsp Dijon mustard
2 x 260g packs cod, salmon and smoked haddock fish pie mix
150g raw king prawns (optional)
4 salad onions, finely chopped
2 x 450g packs mashed potato
100g mature Cheddar, grated
Green salad, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Bring a kettle of water to the boil. Put the spinach in a colander and pour over just-boiled water to wilt. Rinse with cold water to cool, then squeeze to remove as much liquid as possible. Roughly chop and set aside
Heat the butter and flour in a large pan, stirring over a medium-high heat for 2 minutes. Add the milk a splash at a time, whisking as you go, to make a smooth white sauce. When all the milk is incorporated, keep whisking and simmer for 2-3 minutes. Add the lemon zest and juice and the mustard, then take off the heat and stir in the fish pie mix, prawns (if using), spinach and salad onions. Season and spoon into a wide, shallow 1-1.5 litre ovenproof dish.
Roughly fork the mashed potato to mix and break it up a bit, then spoon over the fish filling. Sprinkle with the cheese and bake for 25-30 minutes until golden on top and bubbling. Let stand for 5 minutes before serving with a green salad.

Cook’s tip

Leftover mash hanging around in the fridge? Use that instead. Or unroll a sheet of puff pastry to fit the dish, then lay it on top of the pie, crimping to seal. Brush with beaten egg before baking until golden.

Typical values per serving when made using specific products in recipe