Try these fish pie jackets then also check out our classic fish pie, healthy fish pie, fish pie lasagne, and more fish pie recipes.
*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
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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.)
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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.
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Step 3
Halve the potatoes and scoop out the flesh into a bowl, leaving a 1/2 cm shell.
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Step 4
Mash the scooped-out flesh, then beat in the butter and cheese, and season.
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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.
Nutritional Information
- Kcals 399
- Fat 26.7g
- Saturates 16.7g
- Carbs 20.4g
- Sugars 2.1g
- Fibre 2.7g
- Protein 18g
- Salt 0.8g