Fish Pie
Fish Pie
Elmlea ‘Emily’s Easy Easter’ Recipes
Elmlea ‘Emily’s Easy Easter’ Recipes
- 35 minutes
![]()
Prep time ![]()
Ready in
- 6 portions
![]()
Servings - Medium
![]()
Difficulty
Ingredients
- 600 g Maris Piper potatoes peeled and chopped
- 25 g butter
-
300 ml Elmlea Double
![Elmlea Double]()
- 1 fish or vegetable stock cube
- 250 g fresh white fish cut into chunks
- 250 g fresh salmon cut into chunks
- 100 g baby prawns
- 2 hard boiled eggs roughly chopped
- 30 g cheddar cheese
- 75 g frozen peas
- 75 g frozen sweetcorn
- 10 g parsley
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Pre-heat your oven to 200*c / gas 6.
- Cook the potatoes in salted boiling water until tender.
- Mash the potatoes with the butter, until lump free. Pour in 80ml of Elmlea, season with a little salt and mix thoroughly. Pop a lid on until ready to use.
- Take an oven-proof dish and place the fish into the dish. Scatter over the prawns, frozen peas, sweetcorn and egg.
- In a saucepan warm the remaining Elmlea with the stock cube and stir until the stock cube has dissolved. Pour over the fish.
- Spoon over the mashed potato, and using a fork spread the mash to cover all the fish.
- Sprinkle over the Cheddar cheese and chopped parsley and bake for 25 minutes until the top is golden.
