Crispy Fish Pie

This recipe is one I have adapted from a Sainsbury’s to use stoneware.  Its so easy and pretty cheap too as an extra bonus!

1kg bag frozen mixed veg
500g frozen white fish
4 x baking potatoes
200g salmon fillets
1 pack instant parsley sauce


  • Defrost 1/2 the bag of mixed veg and (separately) the frozen fish for 20 – 30 mins.  Drain.
  • Preheat oven to 200C/ 180C fan/ Gas mark 6.
  • Peel & wedge the potatoes using Veggie Wedger and boil for 20 minutes until soft.
  • Meanwhile, place all the fish in a pan and cover with milk and simmer for 15 mins.  Make up the packet of parsley according to the pack instructions.
  • Drain the fish using Stainless Colanders, reserving some of the milk , place into Stoneware Baker and flake into pieces.  Add the defrosted veg and parsley sauce and stir well.
  • Drain and mash the potatoes using some of the reserved milk.  Season.  Spread over fish and bake in the oven for approx 10-15 mins until the top begins to crisp.
  • Cook the rest of the frozen veg to serve alongside the pie.


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Filed under Deep Covered Baker, Deep Dish Baker, FIsh, Pans, Potatoes, Square Baker

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