Mash up!

The crispy shell of a baked spud with a fish pie fill­ing and but­tery mash on top – ge­nius

Olive - - CONTENTS - Recipe JA­NINE RAT­CLIFFE Pho­to­graph MOWIE KAY

The crispy shell of a baked spud with a fish pie fill­ing and but­tery mash on top – ge­nius

Fish pie jack­ets 1 HOUR 40 MIN­UTES | MAKES 4 | EASY | LC GF

bak­ing po­ta­toes 2 large, scrubbed sea salt flakes fish pie mix 250g (find in the su­per­mar­ket fish chiller – usu­ally a mix of salmon, white fish and smoked fish) full-fat crème fraîche 150ml di­jon mus­tard Ω tsp chives finely chopped to make 1 tbsp but­ter 25g ched­dar 50g, finely grated

• Heat the oven to 200C/fan 180C/gas 6. Prick the po­ta­toes all over with a fork and sprin­kle with a lit­tle sea salt. Bake for 1 hour or un­til ten­der. (If you want to speed things up, you can do this first stage in the mi­crowave – cook for ap­prox­i­mately 10 min­utes, flip­ping half­way.)

• If the fish pie mix pieces are large, cut into smaller bite-sized pieces. Put the fish, crème fraîche, mus­tard, chives and some sea­son­ing

into a pan and very gen­tly heat through for 3-4 min­utes. Cool.

• Halve the po­ta­toes and scoop out the flesh into a bowl, leav­ing a 1/2cm shell.

• Mash the scooped-out flesh, then beat in the but­ter and cheese, and sea­son.

• Pile the fish pie mix into the shells, then pipe or spoon over the mash. Bake for 20 min­utes un­til golden on top and heated through.

PER SERV­ING 399 KCALS | FAT 26.7G SAT­U­RATES 16.7G | CARBS 20.4G | SUG­ARS 2.1G FI­BRE 2.7G | PRO­TEIN 18G | SALT 0.8G

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