Fish pie with cheesy top­ping

Easy Cook - - WEEKEND GET AHEAD -

Serves 10 Prep 30 mins Cook 1 hr 10 mins

500ml veg­etable or fish stock 500g skin­less salmon fil­lets 500g skin­less pol­lack fil­lets 300g raw or cooked prawns

(see tip, be­low) 175g frozen peas, de­frosted small bunch dill, chopped 200g green beans, chopped 300ml white wine 200ml dou­ble cream 1 heaped tbsp corn­flour FOR THE TOP­PING 1.5kg new po­ta­toes, larger ones halved 3 tbsp olive oil small bunch spring onions, chopped 140g ched­dar, grated 1 bunch chives, chopped

Heat the stock in a small pan and add the salmon and pol­lack. Sim­mer gen­tly for 5 mins, then turn off the heat and leave to sit for 5 mins more. Re­move the fish, keep­ing the stock, and flake into large chunks, re­mov­ing bones as you go. Spread onto the base of one large or two smaller oven­proof dishes with the prawns, peas, dill and green beans.

Pour the wine, re­served stock and cream into a pan and sim­mer to re­duce a lit­tle. Mix the corn­flour to a paste with 1 tbsp of the sauce and whisk back into the sauce, sim­mer­ing un­til thick­ened. Pour over the fish and veg and leave to cool a lit­tle while you make the top­ping.

Boil the po­ta­toes in salted wa­ter un­til tender (about 10-15 mins). Drain and steam- dry for a few mins, then re­turn to the pan with the olive oil, spring onions and half the cheese and chives. Sea­son, crush lightly with a fork or po­tato masher, then spoon over the fish. Sprin­kle on the re­main­ing cheese and chives.

To eat straight away, heat oven to 220C/ 200C fan/gas 7. Cook for 25-30 mins un­til the top­ping is golden and fill­ing bub­bling.

To freeze, al­low pies to cool com­pletely, then wrap well and freeze. De­frost fully overnight and cook as above, just adding 10 mins to the cook­ing time.

To cook from frozen, cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins. Re­move the foil and turn up to 220C/200C fan/gas 7 for 45 mins more, en­sur­ing it is pip­ing hot be­fore serv­ing. PER SERV­ING 483 kcals, fat 26g, sat­u­rates 11g, carbs 30g, sug­ars 5g, fi­bre 3g, pro­tein 32g, salt 0.8g

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