The sauce for this pie couldn't be easier, use cream cheese with chives if you prefer!
Serves 4 Approx £1.35 per person
Prep time 25-30 minutes Cooking time 25-30 minutes
500g mashed potato
100g garlic & herb soft cheese
100g low fat Crème Fraiche
200ml veg stock
1 ½ tsp dried parsley
2tbsp cornflour blended with 2tbsp water
1 pack fish pie mix, fresh or frozen
3-4 blocks frozen spinach, defrosted & water squeezed out
Place the spinach in a microwavable dish, cover with cling film, pierce & cook on full power for about 6 minutes (adjust according to your microwave
power). Drain into a sieve or colander & squeeze out as much water as you can.
In a pan gently heat the veg stock, cream cheese, crème fraiche & dried parsley, stirring until smooth. Add the cornflour water & cook until
Stir the fish into the sauce & season.
Pour the fish & sauce into an ovenproof dish & scatter the spinach over. Top with the mash & maybe do a swirly pattern with a fork if you
Place in the oven for 25-30 minutes at 180Fan/Gas 6/200C.