POTATO TOPPED FISH PIE

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 1hr 15mins

Ingredients

4 Scotty Brand potatoes, large sized
4 white fish fillets
1 tbsp vegetable oil
1 onion, medium sized
2 sticks celery
160g frozen peas, frozen
60g margarine
50g plain flour
568ml semi skimmed milk
1 tomato, medium sized
75g reduced fat cheddar cheese

METHOD

  1. Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.

  2. Peel the potatoes and cut into small pieces, boil in a pan until soft.

  3. Peel the onion then chop the celery into small pieces. Heat oil in a pan, add onions and celery, cooking for around 2 minutes until they soften.

  4. Remove skin from fish if required and then cut into cubes. Place the onion, celery, peas and fish into an oven proof dish and mix together.

  5. Melt the low fat spread in a pan, remove from heat and stir in the flour to make a paste. Heat again for 1 minute and then gradually add the milk, stirring continuously until the sauce thickens. Leave a small amount of milk to mash potatoes. Pour sauce over fish.

  6. Drain the potatoes and mash using the remaining milk. Spread the mash over the fish, leaving no gaps. Top with grated cheese and sliced tomato.

  7. Bake in oven for 20-25 minutes until golden brown.

BACK TO RECIPES

Easy Shepherd's Pie
Cherry & Chocolate Baked Oats

Follow my lead on social

Get a sniff of what we're up to

Add your pawprint below to get all the latest Scotty Brand news and views.
It's a bit like me bringing you a newspaper, but without the slobbering.