Philly fish pie
recipe
Philly fish pie
No commentsIngredients
- 600 g potatoes, peeled and cut into pieces
- 1 dsp olive oil
- 1 onion, finely chopped
- 1 tsp dried mixed herbs (or fresh if available)
- 600 g fish pie mix, any bones removed
- 120 g cooked frozen prawns, defrosted and drained
- 200 g Philadelphia Light with Garlic & Herbs
- approx. 75ml semi skimmed milk
- 20 g Cheddar cheese, finely grated
Serves:
4
Preparation:
25
Cook Time:
15
Total Time:
40min
Directions
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- Cook the potatoes in boiling water until soft.
- Meanwhile heat the oil in a large non stick frying pan. Add the onion and herbs and cook gently until the onion is soft but not browned.
- Add the fish (but not the prawns yet) to the frying pan and heat until the fish is just cooked through. Add the Philly and prawns, stir over the heat until the Philly has melted and heated up to almost boiling. Gradually add the milk to give a nice creamy sauce. Season to taste.
- Spoon the fish mixture into a pre-warmed ovenproof dish. Drain and mash the hot potatoes. Use to top the fish mixture. Sprinkle with grated cheese and place under a hot grill until the cheese has melted and browned. Serve with seasonal vegetables or a green salad.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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