Fish Pie

Fish Pie
20 Mins
Prep time
50 Mins
Cooking time
Serves 4

What you need

  • 500g mashed potatoes, peeled and cut into large chunks
  • 1/2 cup milk
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1 teaspoon butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 1 teaspoon seeded mustard
  • 2 teaspoons Dijon mustard
  • 1 1/2 cup milk, extra
  • 2 tablespoons cornflour
  • 500g skinless and boneless white fish fillets, cut into bite-sized pieces
  • 3/4 cup frozen peas
  • 2 tablespoons finely chopped parsley

How to make it

  1. COOK potatoes until tender; drain. Mash potato until smooth and stir in the milk and half the PHILLY. Keep warm.
  2. HEAT butter in a pan and saute the onion and carrot until tender. Stir in remaining PHILLY, mustards and the combined extra milk and cornflour. Heat, stirring, until smooth. Add the fish, peas and parsley, bring to boil then remove from heat.
  3. SPOON mixture into 4 individual baking dishes or one larger one, then top with mashed potato.
  4. BAKE at 180°C for 15 minutes for the individual or 25 minutes for the larger, until heated through and golden on top. Serve immediately.