Potato waffle fish pie

This dinner has saved me on many a busy night. It’s packed full of veg and ridiculously easy to make because you don’t have to spend ages peeling, boiling and mashing potatoes. Plus, the garlic and herb soft cheese makes it so creamy.

Amy Sheppard

Overview

Prep time

8 mins

Cook time

22 mins

Serves

4

Ingredients

• 8 frozen potato waffles

• 30g butter

• 30g flour

• 450ml milk

• 200g garlic and herb soft cheese

• 4 frozen boneless, skinless basa or cod fillets, defrosted and cut into bitesize pieces

• 200g frozen mixed vegetables (peas, sweetcorn and little pieces of carrot)

• 80g spinach

• a handful of grated cheddar

Method

Step 1

Heat the grill to medium/high.

Step 2

Place 8 frozen potato waffles on a tray and place them under the grill. Grill on one side until golden brown (around 5-7 minutes) and set aside.

Step 3

Meanwhile, place 30g butter in a large non-stick saucepan on a medium heat. When melted, stir in 30g flour until it starts to bubble.

Step 4

Slowly add 450ml milk a little at a time, stirring continuously. Each time it comes to the boil, add more milk. When all of the milk is used, stir in 200g garlic and herb soft cheese until you have a smooth sauce. Season.

Step 5

Stir in 4 chopped basa or cod fillets, 200g frozen mixed vegetables and 80g spinach.

Step 6

Gently bring to the boil. Simmer for 5 minutes, stirring frequently, until the fish is cooked through and the veg is tender.

Step 7

Pour the mixture into an ovenproof dish, roughly 28cm x 23cm.

Step 8

Cover the filling with the waffles, placing them cooked side down.

Step 9

Sprinkle with a handful of grated cheddar and place the dish back under the grill. Grill for 5-7 minutes, until the cheese has melted and the waffles are cooked.

Step 10

Serve immediately with salad or veg.