Baked fish pie

ingredients

• Baked fish pie

  • 1 kilogram potatoes, peeled, cut into 3cm pieces
  • 40 gram dairy spread
  • 1/3 cup warm milk
  • 1 cup frozen baby peas
  • 550 gram bottle tomato pasta sauce
  • 2 celery sticks, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 800 gram (4) firm white fish fillets, cut into 2cm pieces

method

• Baked fish pie

  • 1

    Preheat oven to 200°C/180°C fan-forced. Grease a 2-litre (8-cup) ovenproof dish. In a large saucepan, cover potato with cold water. Bring to the boil. Boil 10 minutes or until tender. Drain; return to pan. Place over low heat. Add dairy spread, milk and peas; mash until combined. Season.

  • 2

    Meanwhile, spoon tomato pasta sauce over base of prepared dish. Add celery and parsley; stir to combine. Arrange fish over celery mixture in dish. Bake 10 minutes.

  • 3

    Spoon potato mixture over fish. Bake 10 minutes more or until golden and bubbly. Serve.