Fish pie jackets

Name: Fish pie jackets
Total time: 1 h 40 min
Yield: makes 4
Ingredients: baking potatoes 2 large, scrubbed; sea salt flakes; fish pie mix 250g, (find in the supermarket fish chiller – usually a mix of salmon, white fish and smoked fish); full-fat crème fraîche 150ml; Dijon mustard ½ tsp; chives finely chopped to make 1 tbsp; butter 25g; cheddar 50g, finely grated

1 hour 40 minutes
makes 4
Easy

Make this comfort food mash up for an easy family meal. We've combined the crispy shell of a baked spud with an easy fish pie filling and buttery mash on top

January 6, 2019 at 12:32 pm

*This recipe is gluten-free according to industry standards

Ingredients

baking potatoes 2 large, scrubbed
sea salt flakes
fish pie mix 250g, (find in the supermarket fish chiller – usually a mix of salmon, white fish and smoked fish)
full-fat crème fraîche 150ml
Dijon mustard ½ tsp
chives finely chopped to make 1 tbsp
butter 25g
cheddar 50g, finely grated

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.