Quick Fish Pie


10 Minutes Prep - 25 Minutes Cooking

Serves 4


5 tbsp olive oil

2 stick of celery (chopped)

1 garlic clove (sliced)

200g of cherry tomatoes (halved)

1 tbsp tomato pureé

300g skinless, boneless white fish (cut into chunks)

100ml vegetable stock

100g cooked prawns

2 sprigs of tarragon

750g potatoes (quartered and chopped)

2 spring onions (chopped)


Step 1.

Heat 1 tbsp of oil in a frying pan and add celery and garlic, cook over a high heat for 2 minutes until soft

Step 2.

Add tomatoes and cook for a further 3minutes until they begin to split

Step 3.

Stir in your tomato pureé and fish

Step 4.

Add your stock and turn down the heat and simmer for 3 minutes

Step 5.

Add your prawns and cook for 2 minutes

Step 6.

Heat through until the fish flakes

Step 7.

Finally stir through the tarragon and spoon the mixture into a medium sized oval dish

Step 8.

Cook your potatoes in salted water for 15 minutes until soft

Step 9.

Drain and mash with a drizzle of olive oil, 3 tbsp of water and spring onions

Step 10.

Spoon over your fish mixture and run a fork over the surface and grill until the potato browns