A delicious fish pie recipe is made substantially simpler with the help of canned food.

Fish Pie

Fish Pie

Preparation and cook: 55 minutes

Serves: 4

Ingredients:

  • 250g cod or haddock fillet, skinned
  • 150g smoked haddock fillet, skinned
  • 200ml milk
  • 295g can condensed mushroom soup
  • 198g can sweetcorn, drained
  • 300g can peas, drained
  • 4 tbsp freshly chopped parsley
  • Freshly ground nutmeg (optional)
  • Juice of ½ lemon
  • Freshly ground black pepper
  • 820g can potatoes, drained and cut into quarters
  • 125g cheddar cheese, grated

Method:

  1. Preheat the oven to 190C/375F/Gas Mark 5.
  2. Lay the fish in a large frying pan and pour over the milk. Cover and bring slowly to the boil. Simmer gently for 5-7 minutes or until the fish flakes apart.
  3. Remove the fish and place into one large ovenproof dish or four individual dishes.
  4. Add the soup to the milk and heat gently until thoroughly combined.
  5. Add the sweetcorn, peas, parsley, nutmeg (if using), the lemon juice and pepper, and pour over the fish.
  6. Place the potatoes on top of the fish and scatter with cheese.
  7. Bake for 25 minutes or until the potatoes are beginning to turn golden and the fish filling is hot and bubbling.

Canny Fact: You can find sustainable fish at the supermarket.

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