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Jo's Easy Creamy Fish Pie

This pie is really easy to make and my husband loves it so much that I have to make enough for four people - I have one portion and he has three!  So, to serve four, you will need:

For the fish pie mix:

  • 150ml vegetable stock
  • 200g Philidelphia with Garlic & Herbs
  • 4 tsp cornflour mixed with 2 tbsp cold water to make a paste
  • fish pie mix - I use 2 packs of Sainsburys Seasonal Fish Pie Mix (320g), which is haddock, salmon and smoked pollock

For the topping:

  • 3 good sized sweet potatoes
  • some grated cheddar cheese
  • butter
  • salt & pepper

Set the oven to 180 to pre-heat. Peel the sweet potatoes, chop into chunks and put them on to boil.  Meanwhile, put the vegetable stock and Philidelphia in a saucepan over a medium heat and mix until you have a smooth, creamy liquid.  Add the cornflour paste to thicken.  Mix in fish and transfer to a baking dish - I use my Falcon Enamel Rectangular Bake Pan 28cm as it is just the right size.  Once the sweet potatoes are soft drain them and then mash, adding in a some butter and salt and pepper to season.  Spread it over the top of the fish and sprinkle the grated cheese over the top.  Put it in the oven for 25-30 minutes.  I serve it on it's own (since there is so much of it!), but you could have it with steamed vegetables.

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