A quick and easy dinner that can be easily scaled up or down and is even freezer friendly!

What you need


  • 20g unsalted butter
  • 1 large leek, thinly sliced
  • 25g plain flour
  • 150 ml water
  • Vegetable stock pot
  • 1 pack of white fish, cut into chunks (cod, whiting and haddock are all great choices)
  • 1 tub of crème fraiche (around 200g)
  • 1 bunch of parsley, roughly chopped
  • 1 pack of king prawns (around 150/200g)
  • 1 pack Mash Direct Colcannon (or swap for our plain mash, cheesy mash or champ)
  • 50g mature cheddar cheese, grated
  • 2 cloves of garlic, chopped or diced
  • Selection of green veg (we used asparagus but try mange tout, green beans or tenderstem broccoli)

Recipe method

Preheat oven to 220°C / 200°C fan / Gas mark 7

Preheat a large, deep frying pan on medium heat. Add the butter and allow it to melt before adding the sliced leek. Fry gently until soft then add the flour, stirring constantly until a paste begins to form. Make sure all the flour is ‘cooked off’ before increasing the heat slightly and gradually adding the water, allowing it to absorb before adding more.

Next, add the vegetable stockpot and continue stirring for 2-3 minutes until the stock is well incorporated and you have a thick, creamy paste.

Add the crème fraiche, white fish and parsley and cook on medium heat for 3 – 5 mins. Season with salt and pepper if required then add the prawns and cook for another 2 – 3 mins.

Transfer the mixture to an ovenproof dish and spoon the mash, colcannon or champ on top smoothing it down with a fork or wooden spoon.

Sprinkle your grated cheese on top and bake on the top shelf of your oven for 10 – 15 mins, or until golden and bubbly.

While the fish pie is in the oven, rinse the frying pan, return to the heat and add a drizzle of oil and the garlic. Allow the garlic to cook for 30secs – 1 min before adding your greens, a splash of water and covering for 2 – 4 mins.

Serve your fish pie topped with your garlic greens and enjoy!

Make it a meal.


35 Mins






25-30 minutes





Mad about mash.

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