Ingredients

  • 800g potatoes, peeled and cut into 2cm cubes
  • 20g butter
  • 2 tablespoons semi skimmed milk
  • 300ml crème fraîche
  • 4 spring onions, sliced
  • ½ x 28g pack Sainsbury's flat leaf parsley, roughly chopped
  • 1 lemon, zest only
  • 2 tablespoons cornflour
  • 800g fish pie mix
  • 40g Cheddar, grated

Method

  1. 1 Preheat the oven to 200ºC, fan 180ºC, gas mark 6.
  2. 2 Place the potatoes in a 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.
  3. 3 Meanwhile, mix the crème fraîche with the spring onions, parsley, lemon zest and cornflour.
  4. 4 Fold the fish pie mix into the crème fraîche mixture and season generously with salt and freshly ground black pepper.
  5. 5 Spoon this mix into a 1.2-litre ovenproof dish and cover with the mashed potato.
  6. 6 Sprinkle over the cheese and cook on a baking tray in the oven for 30-35 minutes, until bubbling and golden.

Nutritional Details

Each serving provides
  • Energy 3031kj 724kcal 36%
  • Fat 43.0g 61%
  • Saturates 26.0g 130%
  • Sugars 3.5g 4%
  • Salt 0.77g 13%

% of the Reference Intakes

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