Easy Fish Pie Recipe If you’ve ever needed a bowlful of comfort food that’s quick and easy to prepare then this is it.

If you like you can add grated cheese to the mashed potatoes and then sprinkle some more on the top when it goes in the oven.

This version of fish pie is naturally gluten free as we use cream as the sauce.

The size of the packet of fish pie mix doesn’t matter overly. as the ones in the supermarket are generally a similar size to each other.

You may need all the cream or you may not – just use your own judgement as to how much you need!

If you like you can add things like a handful of freshly washed and dried spinach, or some sweetcorn or peas, or some raw king prawns, or some quartered hard boiled eggs.

But essentially if you don’t want to you don’t have to, just use what you have to hand. Sometimes the simpler the better. As long as it’s seasoned well with salt and pepper and the fish is cooked through and piping hot, you’re good to go!

Ingredients for Easy Fish Pie Recipe

• Packet of Fish Pie mix normally around 300 g -400 g
• 300 ml double cream seasoned with salt and pepper to taste
• A handful of washed and patted dry spinach (*optional)
• Frozen peas and or sweetcorn to taste (*optional)

For the mashed potato topping

• 4 or 5 medium potatoes peeled and cut into smallish even sized chunks
• salt
• Butter or margarine
• A splash of milk
• Grated Cheddar cheese (*optional)

Method for Easy Fish Pie Recipe

• Firstly pre-heat the oven to 190oc

• Then put the pan of potatoes, covered in cold water and seasoned with salt on a medium heat to boil

• Cook until soft

• Drain the mashed potatoes and put back in the pan.

• Add in salt and pepper to taste, a large knob of butter and a little splash of milk or cream. Mash with a potato masher or a fork until free of lumps.

• If using cheese add most of the cheese and mix that through thoroughly, reserving a little for the topping.

• Season the cream with a little salt and pepper.

• Place the fish in an ovenproof dish, with the prawns, sweetcorn, spinach and peas if using.

• Pour over the seasoned cream and stir in well. Ensure the fish is covered in the cream, but not swimming in it.

• Cover the fish pie mix with the mashed potato, smoothing out with a fork. Top with the extra cheese if using.

• Cook for about 30-40 mins or until the top has gone golden and the fish is piping hot and cooked through. Serve with peas or aspragus or steamed broccoli.

What to do with any left over fish pie

Any leftovers will keep covered in the fridge for up to 2-3 days (or the use by date of the fish, which ever is soonest) It reheats well.