Fish and Chip Pie. If your kids love fish fingers, but you need another way to serve them then look no further! This dish was given the thumbs up by all the kids at SAHM HQ….and believe me, that is no easy feat!
Fish and Chip Pie
Classic fish and chips layered in a savory pie — crispy, comforting, and perfect for a hearty meal.
Course: BakingCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
1000 gram Fish Fingers
750 gram Shoe string frozen chips
2 large Potatoes
1 tbsp Butter
2 tbsp Milk
0.75 cup Cheese-Grated
Directions
- Pre heat oven to 170 degrees.
- Peel and roughly dice potatoes and place in 2 cups of salted boiling water.
- Boil for 10 minutes or until soft, when pricked with a fork.
- Drain water and add butter and milk. Mash until smooth.
- Line rectangular baking dish with a single layer of fish fingers, smooth 2 tablespoons of mash potato (this holds the fish fingers and chips together) over the fish fingers, top with a layer of shoe string chips sprinkle with cheese.
- Then layer fish fingers, thin layer of mash potato, layer of chips, cheese repeat this until you have reached the top of your dish (We had 3 layers).
- Bake in oven for 30 minutes or until golden brown.
- Serve with salad or steamed vegetables…or I how the HQ kids tested it for lunch, served with a side of tomato sauce!
Notes
- Fish and Chip Pie is not suitable for freezing, keep refrigerated in an air tight container for up to 2 days.
- When you are spreading the layer of mash potato you can also add a tablespoon of tartare sauce to each layer if you need a little flavour.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…