Classic Fish Pie
Our take on the Classic Fish Pie. What’s not to love about juicy fish, hard-boiled eggs and delicious creamy pesto layered between soft mash? This quick, wholesome dinner will please the whole whānau!
Tips & Tricks
- For a budget friendly alternative try using Pams Smoked Pink Salmon from the tin!
- Sprinkle over a handful of finely chopped parsley before serving.
Ingredients
- 400g fresh fish or Pams Hot Smoked Salmon (or a mix!), cut into chunks
- 1 packet Pams Herb Mashed Potato
- 1 Pams Lemon, zested and juiced
- 2 Pams Free Range Eggs, hard boiled and chopped in ¼'s
- 1 tub Pams Creamy Pesto Pasta Sauce
- 1 cup Pams Tasty Grated Cheese
Method
- Cook the mash as per packet instructions. Add the lemon zest and lemon juice and stir to combine.
- Spoon half of the mash into the bottom of a shallow baking dish and smooth out.
- Scatter the fish and boiled eggs over top of the mash, and pour over the pasta sauce.
- Spoon the remaining mash on top and swirl with a fork until it’s evenly covered. Sprinkle over the cheese and bake in the oven at 200°C for 25 minutes, or until golden.
Ingredients
- 400g fresh fish or Pams Hot Smoked Salmon (or a mix!), cut into chunks
- 1 packet Pams Herb Mashed Potato
- 1 Pams Lemon, zested and juiced
- 2 Pams Free Range Eggs, hard boiled and chopped in ¼'s
- 1 tub Pams Creamy Pesto Pasta Sauce
- 1 cup Pams Tasty Grated Cheese
