Cheats Fish Pie

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:

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.

cheats fish pie 2
Cheats Fish Pie
Print Recipe
Servings Prep Time
4 large servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 large servings 5 minutes
Cook Time
30 minutes
cheats fish pie 2
Cheats Fish Pie
Print Recipe
Servings Prep Time
4 large servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 large servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: large servings
Instructions
  1. Preheat the oven to 190°c
  2. Put the frozen mash in the microwave to heat whilst preparing the fish pie filling (following the heating instructions on the pack)
  3. 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
  4. Add the olive oil to a large pan on a medium heat, then add the onion. Cook for a couple of minutes until softened
  5. Add the tub of Philadelphia, stir around the pan to melt and combine the onion and soft cheese
  6. Pour in the hot stock into the pan stir and increase the heat to bring to a simmer (bubbling)
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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)
Recipe Notes

Feel free to use whatever fish you like in this cheats fish pie recipe, including frozen fish which just need defrosting before using.  If you don't like or eat prawns, then feel free to swap these for more chunks of fish instead. You can of course use smaller coldwater prawns if you prefer too (or a combination of both coldwater and king prawns).

Fish is a great source of protein, but doesn't pair carbs as well as some other foods such as meat or dairy and it is for this reason that the extra butter and cheese is needed in the potato mash.

Avoid adding sweet starchy vegetables into the fish pie as this will increase the carb content too much. Leafy green vegetables work well served with or inside this cheats fish pie too. Try adding spinach, asparagus pieces or chopped fine green beans!

This is a great recipe for toddlers. To make it more toddler friendly, just cut the fish into smaller pieces before adding them into the dish.

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