Fish pie jackets
- Preparation and cooking time
- Total time
- Easy
- Makes 4
Skip to ingredients
- 2 large baking potatoesscrubbed
- sea salt flakes
- 250g fish pie mix(find in the supermarket fish chiller – usually a mix of salmon, white fish and smoked fish)
- 150ml full-fat crème fraîche
- ½ tsp Dijon mustard
- finely chopped to make 1 tbsp chives
- 25g butter
- 50g cheddarfinely grated
Nutrition: per serving
- kcal399low
- fat26.7g
- saturates16.7g
- carbs20.4g
- sugars2.1g
- fibre2.7g
- protein18g
- salt0.8g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork and sprinkle with a little sea salt. Bake for 1 hour or until tender. (If you want to speed things up, you can do this first stage in the microwave – cook for approximately 10 minutes, flipping halfway.)
step 2
If the fish pie mix pieces are large, cut into smaller bite-sized pieces. Put the fish, crème fraîche, mustard, chives and some seasoning into a pan and very gently heat through for 3-4 minutes. Cool.
step 3
Halve the potatoes and scoop out the flesh into a bowl, leaving a 1/2 cm shell.
step 4
Mash the scooped-out flesh, then beat in the butter and cheese, and season.
step 5
Pile the fish pie mix into the shells, then pipe or spoon over the mash. Bake for 20 minutes until golden on top and heated through.
