Short-cut fish pie

Name: Short-cut fish pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 400 g pack trimmed leeks, thickly sliced; 260 g packs Waitrose Cod, Salmon & Smoked Haddock Fish Mix; 150 g pack essential Waitrose Raw King Prawns; 525 g jar essential Waitrose White Lasagne Sauce; 200 g frozen peas; 400 g packs essential Waitrose Mashed Potato; 4 tbsp snipped chives

This satisfying, family-sized fish pie makes great use of convenient ingredients, including prepared mashed potato.

3.5 out of 5 stars(2) Rate this recipe

Healthy

Serves6
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack trimmed leeks, thickly sliced
2 x 260g packs Waitrose Cod, Salmon & Smoked Haddock Fish Mix
150g pack essential Waitrose Raw King Prawns
525g jar essential Waitrose White Lasagne Sauce
200g frozen peas
2 x 400g packs essential Waitrose Mashed Potato
4 tbsp snipped chives

Preheat the oven to 200ºC, gas mark 6. Cook the leeks in a pan of boiling water for 3 minutes until tender, then drain and cool under running water.
Tip the leeks into a large bowl and gently mix with the fish, prawns, sauce and peas. Spoon into a heatproof dish.
Microwave the mash according to pack instructions then beat in the chives. Spoon the chive mash on top of the fish pie filling then sit the dish on a baking tray. Bake for 30 minutes until the mash is golden, the filling is piping hot and the fish and prawns are completely cooked through.

Typical values per serving when made using specific products in recipe