JUST 5 INGREDIENTS
SERVES 4 PREP 5 MINS
COOK 25 MINS
320g fish pie mix (salmon, smoked haddock and pollack pieces)
2 x 200ml tub half fat creme fraiche
2tbsp dill, chopped
1 bunch of spring onions, chopped
450g pack cheddar mash
1 Grease a 900ml ovenproof dish and tip in the fish pie mix into the dish. Pour over 1 tub of the crème fraiche, 2tbsp fresh chopped dill, and half a bunch of chopped spring onions. Season generously and stir to combine.
2 Put the pack of cheddar mash (we like Waitrose’s and Marks and Spencer’s) into a bowl and and stir in the other tub of half fat crème fraiche with the rest of the spring onions. Stir together until smooth and spoon on top of the fish.
3 Bake at 200C, Gas 7 for 25 mins until golden.
Per serving: 406 cals 26g fat (15g saturated), 22g carbs
TIP: Cook the chopped spring onions in the microwave for 1 minute with 1tbsp water to soften them before using.