Pish Pie

Known forever as 'pish' pie due to the  semi-Spooneristic tendencies of a friend when I introduced her to this idea, this has, for a long time, been my way of getting a fish pie (lush comfort food, filling, child-friendly, etc, etc) on the table at suppertime without too much fuss or washing-up.  The portions of fish in butter sauce may initially seem a little spooky in their plastic carapaces but, once combined with the other ingredients and blanketed with mash, they are very delicious, believe me.

Quick Fish Pie

4 large potatoes, peeled and quartered
2x 300g packs frozen 'fish portions in butter sauce'
326g can sweetcorn, drained
3 hard-boiled eggs,  roughly chopped
handful parsley, chopped
milk and/or butter for mashing potatoes

Boil the potatoes until soft.  Meanwhile, cook the fish portions as directed, but for only half the time stated.  Mix the sweetcorn and parsley together in an ovenproof dish, then squeeze the fish & sauce out of the packages and stir through the sweetcorn with the chopped egg.  Drain the potatoes and mash, as you like, with milk and/or butter.  Dollop the mash over the top of the pie, scratch the top with a fork and bake at 200 for 15-20 minutes until slightly browned.

Have a lovely Bank Holiday weekend and try not to mind the rain too much, eh?

Cath xx