Rustic Fish Pie

A simple fish pie made all the better with Carnation!
Serves: 6
  • 1tbsp vegetable oil
  • 1 onion, diced
  • 390g fish pie mix, diced
  • 100g cooked prawns
  • 1tsp black pepper
  • 420g Carnation Evaporated Milk
  • 500g new potatoes
  • Fresh parsley
  • Serve with
  • Carnation pea puree

You will also need...

Non-stick frying pan, medium saucepan, casserole dish
  • Very easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins

    Cook time
    40 mins

Each serving typically contains

  • Energy 1780kJ 424kcal 21%
  • Fat 14.6g 21%
  • Saturates 5.4g 27%
  • Sugars 18.6g 21%
  • Salt 1.44g 24%

of an adult's Reference Intake (RI)*
Energy per 100g: 472kJ/113kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat the oven to 200°C, (180°c for fan ovens), gas mark 4.
  2. Boil the new potatoes for 20 minutes until cooked.  Crush the potatoes with half the Carnation Evaporated Milk.
  3. Meanwhile in a large non-stick pan, cook the onion on a low heat with the oil until cooked and glassy. Pour in the other half of the Carnation Evaporated Milk and bring to a slow boil.
  4. Add the diced fish to the pan and simmer for 10 minutes until cooked. Sprinkle over the parsley and pepper.
  5. Place the fish filling into a casserole dish and top with the crushed potatoes. Bake in the oven for 20 minutes or until golden on top.

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