Creamy prawn & fish pie

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8

400g skinless salmon fillets 400g skinless firm white

fish fillets

400g smoked fish (kahawai,

hoki or blue cod)

400g uncooked medium

prawns

1 litre (4 cups) milk

1 medium leek, sliced thinly 1 stalk celery, trimmed,

sliced thinly

80g butter, plus 30g extra,

chopped finely

½ cup (75g) plain flour 2 tablespoons finely chopped dill, plus 2 sprigs extra

2 teaspoons finely grated

lemon rind

1 tablespoon lemon juice

MASH

1.2kg potatoes, chopped

1/3 cup (80ml) milk, warmed 90g butter, chopped

1

Cut salmon and white fish into 3cm pieces. Remove skin from smoked fish and flake into large pieces. Peel and devein prawns.

2

Place milk, leek and celery in a large saucepan over medium heat, bringing to a simmer. Add salmon and white fish, simmering, uncovered, over low heat for 10 minutes or until fish is cooked through. Strain milk mixture over a large bowl, reserving the milk. Transfer fish and vegetables to a medium bowl.

3

To make the mash, boil, steam or microwave potato until tender. Drain. Mash potato with warmed milk and butter in a large bowl until smooth. Season to taste.

4

Preheat oven to 180°C/160°C fan.

5

Heat butter in same cleaned saucepan over medium-high heat. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually add reserved milk, whisking until mixture boils and thickens. Add cooked fish, smoked fish, prawns, dill, lemon rind and juice, stirring to combine. Season. Remove from heat. 6

Transfer seafood mixture to a 3-litre (12-cup) ovenproof dish. Top evenly with mash. Using a fork, swirl mash in a decorative pattern, dotting with extra butter.

7

Bake fish pie for 45 minutes or until heated through and mash is golden. Serve topped with extra dill.