GH TRIED & TESTED RECIPES

SUNSHINE FISH PIE

With a ready-made soup as the sauce and a pre-made mash topping, this has to be the easiest fish pie ever!

Preheat oven to 200°C (180°C fan) mark 6. In a medium pan, bring a 600g tub fresh tomato soup to the boil and bubble to reduce to a thick sauce consistency – about 15min (the fish juices will thin it down). Meanwhile, chop 800g (1lb 12oz) mixed fish and seafood (we used cod and raw prawns) into large chunks, if needed. Mix into the soup, then tip into a 1.4 litre (2½ pint) pie dish. In a large bowl, mix together 2 x 400g packs ready-made mashed potato, 1tbsp Dijon mustard, 75g (3oz) grated mature Cheddar and a small bunch finely chopped parsley. Spoon on to the fish mixture. Cook in oven for 30-35min until golden and bubbling. Serves 4 PER SERVING 507cals, 46g protein, 21g fat (11g saturates), 31g carbs (8g total sugars), 6g fibre