Name: Baked fish pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food