Double Rich Potato-Topped Fish Pie
with Lemony Side Salad
The weather might be getting warmer, but don’t look past this creamy fish and veggie pie. Flaky hoki fillets and veggies soak up the flavours of garlic and spices, before cream is added to achieve an indulgent creamy pie filling. Pop that in the oven with a mashed potato top and you’ll soon be digging into your new favourite pie!
We’ve replaced the celery in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
1
Red Onion
1 tin
Sweetcorn
560 g
Hoki Fillets
(Contains: Fish; )
1
Carrot
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Lemon
3
Potato
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with
boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat
until easily pierced with a fork, 12-15 minutes.
Drain and return to the pan.
• Add the butter and milk to potato and season
with salt. Mash until smooth.
• Meanwhile, finely chop carrot, onion (see
ingredients) and garlic.
• Drain sweetcorn.
• Discard any liquid from hoki fillet packaging.
Cut fish into 2cm chunks.
• Season fish with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot, onion and sweetcorn until
tender, 4-5 minutes.
• Add garlic and Nan’s special seasoning
and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, add cream (see
ingredients), chicken-style stock powder,
hoki and a splash of water, then simmer,
stirring until fish is cooked and sauce is slightly
reduced, 3-4 minutes. Season to taste.
TIP: White fish is cooked through when the centre
turns from translucent to white.
• Preheat the grill to high.
• Transfer hoki filling to a baking dish and spread
mashed potato over the top.
• Grill until lightly golden, 8-10 minutes.
• Slice lemon into wedges.
• In a medium bowl, combine mixed salad leaves,
a generous squeeze of lemon juice and a drizzle
of olive oil. Season to taste.
• Divide potato-topped fish pie between plates.
• Serve with lemony side salad and any remaining
lemon wedges. Enjoy!
