Classic Fish Pie

Makes 4 - 6 servings.
Prep time: 15 mins
Cooking time: 35 mins

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

  1. Cook the mash as per packet instructions. Add the lemon zest and lemon juice and stir to combine.
  2. Spoon half of the mash into the bottom of a shallow baking dish and smooth out.
  3. Scatter the fish and boiled eggs over top of the mash, and pour over the pasta sauce.
  4. 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