Ingredients
The following ingredients have 8 Servings
- 1 kg potatoes (peeled and chopped into large chunks)
- 400 g frozen peas
- 2 tablespoons butter
- zest of 1 lemon
- salt & pepper to taste
- 500 ml 2 cups milk
- 1 bay leaf
- 200 g frozen hake fillets
- 200 g frozen smoked haddock fillets
- 200 g frozen shelled prawns
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 garlic cloves (finely chopped)
- 3 tablespoons flour
- 1 heaped teaspoon English mustard
- 40 g 1/2 cup mature cheddar, grated
- juice of 1 lemon
- salt & pepper to taste
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
Instruction
- Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
- Pour boiling water over the peas to de-frost them then blend in a food processor.
- Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
- Pre-heat the oven to 200°c.
- To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
- In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
- Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
- Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
- Season to taste.
- Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
- Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
- Remove from the oven and allow to cool for 10 minutes then serve.
