• 1 pack baking potatoes by Sainsbury's, peeled and cut into cubes
  • 20 g unsalted English butter by Sainsbury's
  • 2 tbsp British semi-skimmed milk by Sainsbury's
  • 300 ml crème fraîche by Sainsbury's
  • 4 spring onions, washed and sliced
  • 14 g fresh flat-leaf parsley, washed and roughly chopped
  • zest of 1 lemon
  • 2 tbsp cornflour
  • 640 g basics fish pie mix
  • 40 g mature British Cheddar by Sainsbury's


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes until tender, then drain and mash with the butter and milk.

  2. 2

    Meanwhile, put the crème fraîche in a large bowl and mix in the spring onions, parsley, lemon zest and cornflour. Stir in the fish pie mix and season with freshly ground black pepper.

  3. 3

    Spoon the pie filling into a 1.2-litre ovenproof dish. Top with the mashed potato and sprinkle the Cheddar over the top.

  4. 4

    Put on a baking tray and bake in the oven for 30-35 minutes until golden and bubbling.

Nutritional Details

Each serving provides
  • Energy 3818kj 912kcal 46%
  • Fat 40.7g 58%
  • Saturates 22.4g 112%
  • Sugars 7.7g 9%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 729kj/174kcal

Each serving provides

16.2g carbohydrate 1.8g fibre 8.9g protein

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