Classic but so simple, every family should have an easy fish pie in their repertoire.
of your reference intake. Typical energy values per 100g: 347kj/83kcal
20 mins hands on time + 5 mins hands off time
Serves: 4-6
From your store cupboard
3 tbsp plain flour
1 low-salt vegetable stock cube
Ingredients
750g white potatoes, peeled and chopped into roughly 4cm chunks
568ml (1 pint) semi-skimmed milk
520g Just Essentials by Asda White Fish Fillets (frozen)
300g Asda Frozen for Freshness Mixed Vegetables, plus 400g to serve
Method
Put the milk into a medium-sized saucepan and add the fish. Place over a medium heat with the lid on and cook for 7 mins until steaming. Cover and turn off the heat and leave for 5 mins. Remove the fish with a slotted spoon and place in an ovenproof dish approx. 22x22 cm.
Put the potatoes into a pan of salted cold water with lid on and bring to the boil. Cook for another 10–12 mins until really tender. Drain well and allow to steam dry for a few mins before adding 150ml of the fish milk and mashing well.
Add 250ml cold water to the saucepan of remaining milk, then off the heat, tip in the flour. Over a medium heat, whisking vigorously and constantly, bring everything gradually to a simmer. Continue whisking and cooking until the sauce has thickened, 2–4 mins. Crumble in the stock cube, add the veggies, and cook for 2 mins more.
Preheat the grill to high. Pour the sauce over the fish and then top with the mash. Grill for 8-10 mins until golden. Serve with the extra veggies on the side, cooked following pack instructions.
Cook's tip
Once you’ve mastered this version, you can vary to suit your children’s likes and dislikes. Substitute small, frozen prawns for some of the white fish fillets or top with a grated cheddar-spiked cheesy mash. Serve with lemon wedges, if you like.
Leftover tip
Bags of chopped, frozen veg last for months and make it super-easy to up the count in stews, pasta sauces and fried rice or noodles.
