Rustic Fish Pie
- 1tbsp vegetable oil
- 1 onion, diced
- 390g fish pie mix, diced
- 100g cooked prawns
- 1 tsp black pepper
- 410g Carnation® Evaporated Milk
- 500g new potatoes
- Fresh parsley
Non-stick frying pan, medium saucepan, casserole dish.
Preheat the oven to 200°C, (180°c for fan ovens), gas mark 4.
Boil the new potatoes for 20 minutes until cooked. Crush the potatoes with half the Carnation® Evaporated Milk.
Meanwhile in a large non-stick pan, cook the onion on a low heat with the oil until cooked and glassy. Pour in the other half of Carnation® Evaporated Milk and bring to a slow boil.
Add the diced fish to the pan and simmer for 10 minutes until cooked. Sprinkle over the parsley and pepper.
Place the fish filling into a casserole dish and top with the crushed potatoes. Bake in the oven for 20 minutes or until golden on top.
Recipe courtesy of Carnation®