Fast fish pie

This is a winner for midweek meals, as you can make double and freeze one whole pie, so that you’ve always got an emergency supper ready to reheat

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 364
  • fat 15g
  • saturates 2g
  • carbs 35g
  • sugars 3g
  • fibre 3g
  • protein 24g
  • salt 1.33g


  • 5 tbsp olive oil
  • 2 sticks celery, chopped
  • 1 garlic clove, sliced
  • 200g pack cherry tomatoes, stems removed and halved if large
  • 1 tbsp tomato purée
  • 300g skinless boneless white fish fillets, cut into chunks
  • 100ml vegetable stock or white wine
  • 100g cooked prawns
  • 2 sprigs tarragon, chopped
  • 750g potatoes, peeled and quartered
  • 2 spring onions, chopped


  1. Heat 1 tbsp olive oil in a non-stick frying pan and tip in the celery and garlic. Cook over a high heat for 2 mins or until softened, then add in the tomatoes. Cook for another 3 mins until starting to burst. Stir in the tomato purée and fish, then pour over the stock or wine. Turn down the heat, simmer for 3 mins, then tip in the prawns and cook for a further 2 mins until the prawns are heated through and the fish flakes easily. Stir through the tarragon and spoon the mixture into a medium-sized oval pie dish.

  2. Meanwhile, cook the potatoes in salted boiling water for 15 mins until softened. Drain and mash together with the remaining olive oil, 3 tbsp water and the spring onions. Spoon over the fish mixture and smooth all over to cover. Run a fork over the surface to create swirls, then cook under a hot grill for 10 mins until the topping is lightly browned.

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