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Fast fish pie

Ingredients

  1. Step 1 5 tbsp olive oil
  2. Step 2 2 sticks celery , chopped
  3. Step 3 1 garlic clove , sliced
  4. Step 4 200g pack cherry tomatoes , stems removed and halved if large
  5. Step 5 1 tbsp tomato purée
  6. Step 6 300g skinless boneless white fish fillets, cut into chunks
  7. Step 7 100ml vegetable stock or white wine
  8. Step 8 100g cooked prawns
  9. Step 9 2 sprigs tarragon , chopped
  10. Step 10 750g potatoes , peeled and quartered
  11. Step 11 2 spring onions , chopped
Fast fish pie
Calories: 364 Carbohydrate: 35 g Protein: 24 g Fat: 15 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 4

TAGS

Dinner Main course Supper British Josh Eagleton 30-60 minute 4 serving 400 kcal or less Celery Emma Lewi fast Fish Garlic clove Garlic clove Main pie Prawn Prawn Quick Seafood Speedy tarragon Tomato purée Winter

Directions

  1. Step 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. Step 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.