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Freezer-raid fish pie
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Total Time:
1 hour 15 minutes
Economical and delicious fish pie made with budget-friendly frozen fillets. Perfect with classic baked beans or swap with frozen peas.
Ingredients:
  • 2 medium free-range eggs
  • 480 g frozen leaf spinach
  • 1.5 kg potatoes
  • olive oil
  • 1 onion
  • 1 carrot
  • 30 g plain flour
  • 500 ml semi-skimmed milk
  • 2 teaspoons English mustard
  • 80 g mature Cheddar cheese
  • 520 g frozen white fish fillets
  • 2 x 400g tins of baked beans
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Boil the eggs for 10 minutes until hard boiled. Place frozen spinach in a colander over the pan to defrost. Peel, slice, and set aside the eggs. Scrub and prick the potatoes, then microwave on high for 25 minutes until soft. Halve the potatoes and let them steam. Heat 2 tablespoons of olive oil in a casserole pan, add onion, carrot, salt, pepper, and cook until softened. Stir in flour, then gradually add milk, stirring until smooth. Off heat, add mustard and most of the cheese. Layer fish fillets in the pan, top with drained spinach, chopped up with salt, pepper, oil. add a layer of sliced egg. Mash the potato insides with salt, oil, top the pie with mashed potatoes, then top with grated cheese. Bake for 30 minutes until golden. Heat baked beans and serve.

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