Recipe

Baked fish pie

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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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.

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