Smoked haddock chowder pot pie
YOU WILL NEED
½ tbsp olive oil 1 onion, finely chopped 350g potatoes, peeled and diced 30g unsalted butter 30g plain flour, plus extra for dusting 500ml semi-skimmed milk, plus extra for brushing
60g half-fat crème fraîche 3 tbsp fresh parsley, roughly chopped 150g frozen sweetcorn 150g frozen garden peas 2 x 280g packs of smoked haddock, cut into large chunks 375g ready-rolled light puff pastry
DIRECTIONS
■ Preheat the oven to 220°C/200°C Fan/Gas Mark 7. In an oven-proof frying pan or casserole dish, heat the oil over a medium heat. Add the onion and potatoes and cook for 15 minutes, until golden and the potatoes have softened.
■ Add the butter and, once melted, add the flour and stir for 1 minute. Gradually add the milk, stirring to make a smooth sauce. Bring to the boil, then simmer for 2 minutes until thickened. Remove from the heat.
■ Add the crème fraîche and parsley. Season well. Leave to cool for 5 minutes, then stir in the frozen vegetables and top with the haddock.
■ On a lightly floured surface, roll out the pastry so that it’s large enough to cover the pan. Use the rolling pin to help drape it over the pan, then press down firmly around the edge. Trim around the pan and reserve the trimmings for decorating, if you like.
■ Brush with extra milk and decorate with the trimmings, if using. Brush again with milk, then bake for 25-30 minutes until the pastry is golden and crisp. Leave to stand for 5 minutes then serve.
Recipe and image courtesy of Tesco Real Food, realfood.tesco.com