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Ultimate Fish Pie
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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.
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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

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10 g butter
1 small onion, finely chopped
500 g 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)
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
Wattie’s frozen Baby Peas
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