This cheats fish pie is a lovely creamy, deliciously cheesy fish pie, suitable for the whole family and a great recipe for wee ones!
It’s a cheats fish pie as I’ve used a couple of store bought items to make this a faster and easier dish to prepare for busy families.
Here are the ‘cheats’ that I use in this recipe:
- ASDA fresh fish pie mix which is mixture of skinless and boneless cod, smoked Alaska pollock and salmon pieces (340g)
- Tesco Bay Fishmongers King Prawns (150g)
- Philadelphia Soft Cheese with Garlic & Herbs (170g), FULL FAT!
- Knorr fish stock cube
- Aunt Bessie’s Frozen Mashed Potato (650g)
Mashed potato is not low carb, but by adding plenty of butter and cheese (you can even add some double cream if you wish) this helps to pair the carbs in the potato.
If you do not tolerate mashed potato well, you could swap to use thin sliced skin-on new potatoes, sweet potato mash, or another vegetable mash (cauliflower, celeriac, or root vegetable mash). You could also substitute the potato and use a sheet of filo pastry instead.
- 340 grams fish pie mix (cod, smoked pollock & salmon)
- 150 grams king prawns
- 170 grams Philadelphia with garlic & herbs
- 100 ml fish stock hot (or vegetable stock)
- 1 large onion finely diced
- 1 handful flat leaf parsley chopped
- 1 tsp olive oil
- 650 grams frozen mash potato (or cooked mashed potatoes)
- 100 grams butter
- 100 grams grated cheddar
- 1 good pinch ground black pepper (optional)
- Preheat the oven to 190°c (fan)
- Put the frozen mash in the microwave to heat whilst preparing the fish pie filling (following the heating instructions on the pack)
- Prepare the stock by adding a whole fish (or vegetable) stock cube or stock pot to 100ml of boiling water and stir well, then set aside
- Add the olive oil to a large pan on a medium heat, then add the onion. Cook for a couple of minutes until softened
- Add the tub of Philadelphia, stir around the pan to melt and combine the onion and soft cheese
- Pour in the hot stock into the pan stir and increase the heat to bring to a simmer (bubbling)
- Add the raw fish (do NOT add the prawns if using cooked prawns at this point. If using raw prawns they CAN be added), mix into the sauce and cook for 2 minutes
- If using cooked prawns, add these to pan along with the chopped flat leaf parsley (reserving a small amount for garnishing) and stir to coat all the prawns and combine the ingredients then pour the filling into an oven proof dish or 4-6 small dishes if making individual pies
- Check that the mashed potatoes are cooked, add the butter, grated cheddar and a good pinch of black pepper then mix really well until you have a rich creamy mash. to top the pie/s with (try to keep the mash layer just thick enough to cover the filling). I like to spoon the mash onto the pie filling and use a fork to create crosshatch pattern in the top, but you can spoon and flatten the mash or pipe the mash if you want to get different looks. Any peaks in the mash topping will catch when cooking to give a lovely golden crust
- Put the fish pie in the oven and cook until the mash is golden and the filling is slightly bubbling at the edges (the time will vary depending on whether you make individual pies or a large family pie) approx. 20-30 minutes
- Serve the fish pie with a garnish of chopped flat leaf parsley and plenty of green vegetables (avoid peas or sweetcorn as these are too high carb alongside the potato mash)