Ingredients Jump to Instructions ↓

  1. 600g potatoes, peeled and cut into pieces

  2. 1 dessertspoon olive oil

  3. 1 onion, finely chopped

  4. 1tsp dried mixed herbs (or fresh if available)

  5. 600g fish pie mix, any bones removed

  6. 120g cooked frozen prawns, defrosted and drained

  7. 200g Light Philadelphia with Garlic and Herb

  8. Approx 75ml semi skimmed milk

  9. 20g cheddar cheese, finely grated

Instructions Jump to Ingredients ↑

  1. Cook the potatoes in boiling water until soft.

  2. Meanwhile heat the oil in a large non-stick frying pan. Add the onion and herbs and cook gently until the onion is soft but not browned.

  3. Add the fish (but not the prawns yet) to the frying pan and heat until the fish is just cooked through. Add the Philadelphia and prawns, stir over the heat until the Philadelphia has melted and heated up to almost boiling.

  4. Gradually add the milk to give a nice creamy sauce. Season to taste.

  5. Spoon the fish mixture into a pre-warmed ovenproof dish. Drain and mash the hot potatoes. Use to top the fish mixture.

  6. Sprinkle with grated cheese and place under a hot grill until the cheese has melted and browned. Serve with seasonal vegetables or a green salad.


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