Ingredients:
1kg / 2lb 3oz Maris Piper potatoes, peeled and halved Pinch of salt Knob of butter - for mashing 1 tbsp milk - for mashing 25g / 1oz butter 25g / 1oz flour 4 spring onions, finely sliced 400ml / 14 fl oz milk 200g / 7oz white fish 200g / 7oz smoked haddock Good handful prawns Small bunch chives, finely snipped Handful frozen sweetcorn Handful frozen peas or spinach Handful grated cheddar (optional)
Method: •
Fish Pie
Preparation time: 15 minutes Cooking time: 45 minutes Serves: 4-6
Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Salt lightly and bring to the boil and then simmer until tender. When cooked, allow to drain thoroughly, then mash with the milk and butter. Season with ground black pepper.
• Meanwhile, place the butter, flour and spring onions in a large pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk. Bring to the boil. Keep stirring to prevent the sauce sticking or becoming lumpy. Cook for 3 – 4 minutes until it’s thickened.
• •
Remove from the heat and stir in the fish, prawns, snipped chives, sweetcorn, spinach and peas. Spoon into an ovenproof dish.
Spoon the potato evenly over the top. At this point you can let it cool, then cover and freeze the pie for another day. Defrost before cooking, then sprinkle with cheddar cheese if using. Place in the oven for 20 - 25 mins or until golden and bubbling at the edges.
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