Fish Pie

Course: Main - Dish: Fish - Serves: 4

A delicious fish pie recipe is made substantially simpler with the help of canned food.
55 minutes to prepare and cook. Serves 4.

Method:

  1. Place the diced fish in a large saucepan, add the soup, and heat on medium heat for 8-10 minutes. 
  2. Add in the drained sweetcorn, cook for a further 2-3 minutes, then add in the chopped parsley, lemon juice, and a sprinkle of salt and cracked black pepper. Lightly stir with a wooden spoon. 
  3. Place the mixture in an ovenproof rectangular dish, cover with the seasoned mashed potatoes and grated cheese. 
  4. Bake for approximately 30 minutes at 200°C (180°C Fan oven, Gas Mark 6), until the cheese is nicely golden. 
  5. Serve with some canned peas, either mushy or garden. Enjoy! 
Canny Fact: You can find sustainable fish at the supermarket.

Nutritional information per serving:

Nutrient Per serving
Energy 654kcal
Fat 27.4g
   of which saturates 12g
Carbohydrate 39.8g
  of which sugars 8.7g
Fibre 2.9g
Protein 36.7g
Sodium 697mg

Canned sweetcorn is a source of folic acid, which helps normal growth development and cell renewal

Ingredients:

  • 250g cod or smoked haddock fillet, skinned and diced 
  • 250g salmon, skinned and diced 
  • 1 x 400g can leek and potato soup 
  • 1 x 198g can sweetcorn, drained 
  • Handful of fresh parsley, chopped 
  • Juice of 1 lemon 
  • 2 x 540g cans of potatoes, drained, heated, and mashed with a little milk and butter 
  • Sea salt and cracked black pepper to taste 
  • 150g mature cheddar cheese, grated 
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