• 800g potatoes, peeled and chopped
  • 100ml half fat crème fraîche
  • 500g broccoli, cut into small florets
  • 200g frozen green beans
  • 1 x 520g pack basics fish fillets, chopped into equal sized chunks
  • 1 x 40g pack Sainsbury's Cheddar cheese sauce mix, made up as per packet instructions
  • ⅓ x 28g pack parsley, washed and roughly chopped


  1. 1

    Simmer the potatoes in a large saucepan of water for 15-20 minutes, until soft, then drain and mash with the half fat crème fraîche. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. 2

    Meanwhile, cook the broccoli florets in simmering water for 4 minutes. Add the frozen green beans for the last minute of cooking time.

  3. 3

    Place the basics fish fillets in a bowl. Drain the broccoli and green beans and add to the bowl. Pour over the cheese sauce and mix with the chopped parsley.

  4. 4

    Spoon the fish mixture into a 2-litre dish and top with the mash. Spread over and use a fork to create uneven peaks. Bake for 30 minutes until bubbling and golden on top.

  5. 5

    Make it veggie: Try swapping the fish for roasted vegetables from the casserole selection. Chop the 750g peeled vegetables and boil them in a saucepan of boiling water for 10 minutes and drain. Add to the dish at step 3 and continue with the recipe. 

  6. 6

    Nutrition for veggie option, per portion: 465 cals, 15g fat, of which 6g saturated fat, 8.8g added sugar, 0.5g salt.

Nutritional Details

Each serving provides
  • Energy 2353kj 562kcal 28%
  • Fat 11.6g 17%
  • Saturates 6.7g 34%
  • Sugars 9.5g 11%
  • Salt 2.55g 43%

% of the Reference Intakes

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