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20-Minute Waffle Fish Pie
Introduction from Amy Sheppard
This pie has saved me on SO many busy nights. It’s been a long time since I’ve made a ‘proper’ fish pie because this one has completely become the norm. And when I say this is on the table in 20 minutes – I promise you, it really is! This is a proper crowd-pleaser for days when you have little time to make dinner.
Ingredients
Method
Preheat the grill (broiler) to medium.
Put the potato waffles on a baking tray and place under the grill. Grill on one side until golden brown. This should take around 5–7 minutes.
Meanwhile, melt the butter in a large non-stick saucepan over a medium heat. Once melted, stir in the flour until it starts to bubble. Slowly add the milk, a little at a time, stirring continuously. Each time it comes to the boil, add more milk.
When all of the milk is incorporated, season with salt and pepper, then stir in the frozen fish, peas and sweetcorn, followed by the tartare sauce. Bring to the boil, then simmer for 5 minutes, stirring regularly, until the fish is cooked through and the veg are tender. Stir in the spinach for the final minute.
Pour the filling into an ovenproof dish, about 28 x 24cm (11¼ x 9½in).
Remove the waffles from under the grill and place them, cooked-side down, on top of the filling.
Sprinkle with the grated cheddar and place the dish under the grill for 5–7 minutes, or until the cheese has melted and the top of the waffles are cooked.
Serve immediately with steamed broccoli and maybe some garlic bread.
Tips and swaps
You don’t have to use fish pie mix if you’d rather prep your own. Just use 400g (14oz) of frozen cod or any white fish.
Add some cooked prawns (shrimp) to this if you like – just reduce the amount of fish accordingly.
Stir 50g (1¾oz) of mature cheese spread into the sauce to make it even thicker and creamier.
Reviews
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