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Family Favourite Fish Pie
Servings : 4
Clock icon
Total Time : 60 mins
Made With
Original
Ingredients
340g can Green Giant Sweet Corn
700g potatoes
300g skinless salmon fillet
400g skinless cod or other white fish fillet, (eg pollack)
½ bunch (5-6) spring onions, trimmed
15g butter
75g mature cheddar cheese, grated
400ml semi-skimmed milk
4 rounded tsp cornflour
1 tsp powdered vegetable stock (eg Marigold)
2 tbsp chopped parsley
Equipment
Large saucepan
Ovenproof dish
Medium pan
This family favourite is simply gorgeous – for variation try substituting the cod with pollock.
Instructions
Peel potatoes and cut into 2.5cm/1” chunks. Put into large pan, cover with water and bring to the boil. Boil for 8 minutes until just tender.
Meanwhile, heat the oven to 190C/gas 5, then cut the fish into chunks similar size and place into a buttered ovenproof dish (approx 1.5litre.) Drain the sweet corn and scatter over the fish, Chop the spring onions and scatter over.
Drain the potatoes, return to the pan, add the butter and when melted gently toss together with the cheese.
To make the sauce pour a little of the milk into a small bowl and blend with the cornflour. Heat the rest of the milk in a pan with the vegetable stock powder, when almost simmering, quickly stir in the blended cornflour and stir until the sauce thickens, cook over a low heat for 1 minute (this should be quite a thick sauce ). Take off the heat and stir in the parsley, pour evenly into the dish, then using a fork gently lift the ingredients so they are coated in the sauce.
Spoon over the potatoes then place the dish in the oven to bake for 35 minutes or until the potatoes are golden .
Serve with green vegetables such as broccoli or green beans.
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