Fish pie with cheesy topping
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