Around 45–55 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
A creamy fish and vegetable pie topped with potato and root vegetable mash.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen fish pie mix
From supplies
- Potatoes
- Root vegetables
- Milk
- Butter
- Plain flour
- Mustard, to taste
- Salt and pepper
Method
- Heat the oven to 190°C (170°C fan). Peel and chop the potatoes and root vegetables. Boil for 15–20 minutes, or until soft.
- Drain well and mash with a little milk and butter. Season lightly and set aside.
- Make a white sauce: melt butter in a saucepan, stir in flour and cook for 1 minute. Use about 25 g butter and 25 g flour for every 300 ml milk. Gradually whisk in the milk, then simmer gently until smooth and thick enough to coat a spoon. Stir in a little mustard.
- Check the fully defrosted fish pieces for bones and spread them in a baking dish. Pour over enough hot sauce to surround the fish, then spoon on the mash and roughen the surface with a fork.
- Bake for around 25–30 minutes, or longer if needed, until golden on top and steaming hot in the centre, with all the fish cooked through. A golden topping alone does not mean the filling is ready.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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