“Fish Pie” Pasta Bake

12 Jul
Baked, bubbling and browned

Baked, bubbling and browned

I had written this week that I was making fish pie this week, but when it came to it, I just didn’t fancy it. It was just too hot. I decided to try to make a pasta bake using the fish pie mix. It turned out well.

Dinner is served

Dinner is served

“Fish Pie” Pasta Bake (serves 4)

Ingredients:

200g dried pasta, I used macaroni

1 tbsp olive oil

25g butter

1 onion, diced

1 carrot, diced

1 stick celery, diced

25g plain flour

400ml milk

2 tbsp lemon juice, or to taste

handful of frozen peas

handful of frozen sweetcorn

1 pack of “fish pie mix” mine was from Tesco and weighed 390g

Method:

  1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Heat the oil and butter in a saucepan or non-stick wok. Soften, but don’t brown the onion, carrot and celery for 10 minutes over a low-medium heat.
  3. Add the flour and stir for a few minutes to cook the flour. Add the milk bit by bit with stirring to make a smooth sauce. Add the lemon juice and frozen peas and sweetcorn and cook for 3 minutes.
  4. Place the pasta, fish and sauce into an appropriately sized oven proof dish (I tend to use a deep one) and stir to mix it all together.

    A bit messy, but I use a deep dish so it doesn't bubble over in the oven

    A bit messy, but I use a deep dish so it doesn’t bubble over in the oven

  5. Bake for 25-30 minutes in a preheated oven at 180fan/200C until heated through, bubbling and golden on top then serve immediately.

    Dinner is served

    Dinner is served

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