Cheat's Smoked Fish Pie: quick, easy, tasty and CHEAP

This has always been an emergency staple in my house if I need to produce a quick and presentable hot lunch - unexpected guests, kids have their friends over to play etc.

It's also great on those nights you get home from work exhausted and need to feed the family in half an hour.

Today, I'm gonna bring you the *cheat's version* - using all prepackaged ingredients.

1 tin smoked fish fillets
Either 1 tin tomatoes (if whole tomatoes, crush with fork) or 1 packet prepared white sauce, cheese sauce, or my personal favorite, parsley sauce.
1/2 cup frozen mixed veges (or beans, peas, or corn - whatever you have)*
2 hard-boiled eggs (if you like them) - chopped up**
1 t mild curry powder (or add more or less to taste)
A grind of pepper
1 pack instant mashed potatoes (Of course, you can use real potatoes if you prefer - I told you, I'm presenting the cheat's version tonight)
Grated cheese (optional)
Paprika (optional)
Breadcrumbs (optional)

Preheat oven to 170C

White Sauce Method
Make up the white sauce (or cheese sauce or parsley sauce) following the directions on the packet. If the sauce has a stove-top option, use that for preference, although you can do this in the microwave too.

When the sauce is prepared, flake the fish into it (that is, tip out of tin, and break up into sauce :D), add the mixed veg, eggs (if used), curry powder and pepper. You shouldn't need salt (the smoked fish is fairly salty) but if you like it, you can add a little. Stir over a low heat on the stovetop (for preference) or stir well and give short burst in the microwave - about a minute - and then stir well again.

Tomato Method
Stir fish, mixed veg, eggs, curry powder and pepper together in a saucepan. Drain the tomatoes, reserving the liquid (this means "put in a container to use later") and add them, crushing them into mix. Add as much juice as necessary to make a nice, wet mixture - probably only about a tablespoon at this stage.

Warm through, stirring often. Add as much juice as required to keep mixture wet without being a soup.

Both Methods

Tip into an ovenproof dish. From preference I use a deep round casserole, 10 - 15cm in diameter, but then, tonight, I made it in a low square baking tray. Use whatever you have :)

Make up the Instant mashed potatoes following the directions on the packet. Spread over the top of the pie - you can be artistic and make nice peaks, or smooth it out flat, however you like it.

I like to make a topping using a mixture of grated cheese (approx 2/3 of a cup), breadcrumbs (1/4 cup) and paprika (1/2 tablespoon), shaken gently together in a bowl, jug or cooking bag, and sprinkled over the top. But, you can use each of these things on their own (ie top just with cheese, for example) or, just leave your potato plain if you prefer it that way.

Heat through and brown your lovely topping - 10 mins is usually sufficient. Keep an eye on the pie and when you see the top starting to bubble or crisp, you're good!

Serving Suggestions

• With crusty bread and a green salad
• For lunch, with hot buttered toast on the side
• This pie suits being made in individual ramekins - hugely popular with kids, they love getting their own "personal" pie
• Reheats wonderfully for lunch on day 2!
  

*TOP TIP: Use leftovers from the fridge. Tonight, I added the leftovers of an (undressed) cannellini (white) bean, corn and fresh tomato salad, and two cold boiled potatoes, chopped up
**I omit the eggs if I'm making the tomato version, and use them with the parsley sauce version, but this is not a hard and fast rule :)