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English-Style Cod & Potato Pie

Flavourfully Wholesome
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  • 2 lbs. (1 kg) all-purpose potatoes, peeled and chopped in small pieces
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 2 cups (500 mL) milk, divided
  • 1 cup (250 mL) sliced mushrooms
  • 1 small onion, finely chopped
  • 1 package Knorr® Alfredo Pasta Sauce Mix
  • 1/2 tsp. (2 mL) dried thyme leaves, crushed
  • 1 bag (250 mL.) frozen green peas
  • 1 Tbsp. (15 mL) dry sherry
  • 1 1/2 lbs. (750 g) cod or haddock fillets, cut into 2.5cm pieces

NUTRITIONAL INFORMATION

 

Amount per serving

Calories420
Total Fat11g
Saturated Fat3.5g
Trans Fat0.5g
Cholesterol70mg
Sodium510mg
Total Carbs47g
Dietary Fiber4g
Sugars10g
Protein35g
Calcium20%
Iron15%
Vitamin C70%

  • 1 Preheat oven to 425°F (220°C).
  • 2 Cover potatoes and garlic with cold water in large saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are tender, about 15 minutes; drain.
  • 3 Beat potatoes, 2 Tbsp. (30 mL) Becel® Buttery Taste margarine and 1/2 cup (125 mL) milk with electric mixer on low speed or with potato masher until smooth.
  • 4 Evenly spread mashed potatoes on bottom and up sides of 1.5L baking dish; set aside.
  • 5 Melt remaining 1 Tbsp. (15 mL) margarine in large nonstick skillet over medium-high heat and cook mushrooms with onion, stirring occasionally, until tender, about 6 minutes. Stir in remaining 1-1/2 cups (375 mL) milk, Knorr ®Alfredo Pasta Sauce mix and thyme and simmer, stirring frequently, until thickened, about 3 minutes. Stir in peas and sherry. Simmer 1 minute.
  • 6 Arrange cod on potatoes in prepared baking dish. Season, if desired, with black pepper and a squeeze of lemon. Pour sauce mixture over cod. Bake 40 minutes or until cod flakes with a fork and bubbling.