This is a haddock fish pie with butternut, sweet potato and peas..and it took me 20 minutes https://www.instagram.com/p/CLb9g1ehOee/?utm_source=ig_web_copy_link

I love that with both the fish and the veg, it’s frozen at its optimum to preserve it at its best so I’m being a good mom too and I don’t have to wait to defrost anything, thank you @fishntips_sh and @mccain_sa

P.s. the pastry is store bought too ???

Fish Pot Pie – makes 3.

1 pack storebought puff pastry
2tblsp flour
1 onion, chopped
1 full cup or more of the McCain cubed butternut and sweet potato
2 Sea Harvest haddock fillets
1/2 cup McCain peas
Salt
Pepper
Lemon pepper
1 tsp crushed garlic
125ml coconut milk
250ml fresh cream (can be substituted for more coconut milk)
Handful chopped coriander

Sauté your onion with 3tblsp oil. Add the flour and make a roux. Add your coconut milk slowly and whisk into the roux to avoid lumps, then add the cream.
Add your veg, fish and peas. Add spices (add green chilli if it’s for adults) Cook til thick. Stir in your coriander.

Set aside.
Preheat your oven to 175degC

Grease 3 large ramekins and lime with the puff pastry dough at the bottom and sides. Reserve two discs of pastry to close the top.
Fill with the fish filling, seal, make a hole for the steam to escape, brush with egg, sprinkle with sesame seeds and bake for 4 minutes until golden brown.

Let it cool a little before serving. Watch your kids devour this without realising they are eating some good veg ?