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Ultimate Fish Pie
Fish pie must be the ultimate comfort food. Made with a selection of your favourite fish and shellfish, it makes a delicious pie that will definitely impress.
Makes 4-6
Prep Time 10 minutes
Cook Time 30 minutes
Easy
Ingredients
10 g butter
1 small onion, finely chopped
500g jar HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake
grated zest of half a lemon
1 handful chopped fresh parsley
200 g salmon fillet, skinned and cut into 1.5cm pieces
300 g firm white fish fillets, cut into 1.5cm pieces (lemonfish, tarakihi)
150 g raw, peeled prawns, thawed
¼ cup grated Parmesan cheese (optional)
Potato and Kumara Mash 500 g potatoes, peeled and cut into even sized pieces
250 g kumara, peeled and cut into even sized pieces
¼ cup milk
25 g butter
To Serve Wattie's frozen Baby Peas
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 180°C fan bake. Melt the butter in a saucepan. Add the onion and cook over a medium heat until soft but not brown. Pour in HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake and stir until nearly boiling. Remove from heat and stir in grated lemon zest, parsley, salmon, fish and prawns. Carefully mix to combine. Spoon into an ovenproof dish. Top with the potato and kumara mash, and sprinkle over grated Parmesan cheese. Step 2
Bake for 30-35 minutes until top is golden and fish is cooked. Serve with Wattie's frozen Baby Peas on the side. Step 3
Potato and Kumara Mash Step 4
Cook the potatoes and kumara in lightly salted boiling water until tender. Drain and mash. Stir through milk and butter. Tips
What do I need?
Select All
1
10 g butter
2
1 small onion, finely chopped
3
500 g jar HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake
4
grated zest of half a lemon
5
1 handful chopped fresh parsley
6
200 g salmon fillet, skinned and cut into 1.5cm pieces
7
300 g firm white fish fillets, cut into 1.5cm pieces (lemonfish, tarakihi)
8
150 g raw, peeled prawns, thawed
9
¼ cup grated Parmesan cheese (optional)
10
500 g potatoes, peeled and cut into even sized pieces
11
250 g kumara, peeled and cut into even sized pieces
12
¼ cup milk
13
25 g butter
14
Wattie’s frozen Baby Peas
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