'Quick and easy' six-ingredient fish pie recipe is a 'must' for all home cooks (original) (raw)

The Body Coach Joe Wicks has shared a super simple yet delicious fish pie recipe, which is made with just six ingredients - most of which cab come straight from the freezer

It's a delicious fish pie recipe

A delicious homemade pie is hard to beat - but many recipes can be pricey due to the need for fresh ingredients like chicken, leek or steak.

This classic fish pie recipe, however, is a game-changer, as it utilizes frozen ingredients to bulk out the filling and keep costs to a minimum. This makes it a reliable and convenient recipe that can be whipped up at the last minute, as long as you have a few staples in your freezer.

Shared by Joe Wicks (@thebodycoach), who has partnered with Asda to create quick, healthy, and budget-friendly recipes, this pie boasts all the flavours of the traditional British dish without breaking the bank.

This fish and potato pie promises to be a "classic but so simple" and "easy" recipe that everyone should have in their repertoire.

Fish pie recipe

Ingredients

• Three tbsp plain flour
• One low-salt vegetable stock cube
• 750g white potatoes, peeled and chopped into roughly 4cm chunks
• 568ml (one pint) semi-skimmed milk
• 520g Just Essentials by Asda White Fish Fillets (frozen)
• 300g Asda Frozen for Freshness Mixed Vegetables, plus 400g to serve

Method

This recipe is a breeze to make, requiring only 25 minutes of your time. Begin by heating the milk in a medium-sized saucepan over medium heat. Add the fish and cook with the lid on for seven minutes until steaming, then cover and turn off the heat, letting it sit for five minutes.

Remove the fish with a slotted spoon and place it in an ovenproof dish approximately 22x22 cm in size. Next, boil the potatoes in a pan of salted cold water with the lid on, then cook them for an additional 10 to 12 minutes until they're really tender, reports the Express.

Drain the potatoes well and let them steam dry for a few minutes before adding 150ml of the fish milk and mashing well. Next, pour 250ml cold water into the saucepan with the remaining milk, then remove from heat and add the flour.

Over a medium flame, whisk everything vigorously and continuously until it gradually reaches a simmer. Keep whisking and cooking until the sauce thickens, which should take about two to four minutes.

Now, crumble in the stock cube, toss in the vegetables and cook for an additional two minutes. Preheat your grill to high, pour the sauce over the fish and top it off with the mash. For an added kick of flavour, consider sprinkling some grated cheddar cheese onto the mashed potato. Grill for eight to 10 minutes until it turns golden.

Serve the pie with a side of extra veggies and lemon wedges for that fresh zing.