Easiest-ever fish pie
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Burton
Easiest-ever fish pie
Use shop-bought shortcuts to make a family favourite in minutes
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1½ x 350g tubs cheese sauce*
- 800g pack of mashed potato
- 2 x 300g packs fish pie mix
- 200g frozen peas
- 100g grated mature cheddar
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Pour the cheese sauce (use the remainder for pasta) into a medium saucepan and heat gently to a simmer. Meanwhile, microwave the mashed potato according to pack instructions.
- Stir the fish pie mix and frozen peas into the cheese sauce and transfer to a pie dish. Stir the mash well to loosen then spoon dollops onto the fish pie filling. Spread to cover, taking the mash to the edges and then use a fork to swirl the top of the pie.
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Place the fish pie on an oven tray, scatter over the cheddar and bake for 25-30 minutes until golden and bubbling. Leave to rest for 5-10 minutes before serving.
*Check your cheese sauce is gluten-free, if required.
