Fish pie

Ingredients 8
Servings 1


Serving Change
  • 250
    uncooked macaroni
  • 410
    tomato and onion mix
  • salt and pepper
  • 1
    onion, finely chopped
  • oil
  • 425
    pilchards in tomato, flaked
  • 410
    cream-style sweetcorn
  • 4
    potatoes, peeled and boiled until tender


Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with nonstick spray. Cook the macaroni in rapidly boiling, salted water until tender. Drain well and spoon into the bottom of the oven dish. Season the tomato and onion mix with salt and pepper to taste and spoon on top of the macaroni. Mix lightly. Saute the onion in a little oil in a pan until tender. Add the pilchards and stir-fry until warmed through. Season with salt and pepper to taste and spoon over the macaroni. Spoon the sweetcorn on top, but do not mix through. Mash the potatoes and spoon on top of the sweetcorn. Bake for 20-30 minutes or until the potatoes begin to change colour. Serves 4.

Read more on: fish/seafood  |  bake


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