Fish Pie
Preparation time: 20 minutes
Cooking time: 90 minutes
Ingredients
1kg, peeled and halved Original Rooster Potatoes
Knob of butter
Splash of milk
25g (1oz) butter
25g (1oz) flour
400ml milk
2 handfuls chopped parsley
200g (8oz) fresh skinless salmon fillet – chopped into chunks
200g (8oz) fresh skinless cod fillet – chopped into chunks
100g (4oz) fresh cooked prawns
1 tsp Dijon or English mustard
Handful frozen sweetcorn
Handful frozen petits pois
75g (3oz) grated cheddar
Serves 4
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.
- Meanwhile, put the butter and flour in another pan and heat gently until the butter has melted, stirring regularly. Gradually whisk in the milk and bring to the boil, stirring to avoid any lumps. Add the chopped parsley and stir, cook for 3-4 minutes until thickened.
- Take off the heat and stir in the fish, sweet corn and peas. Spoon into an ovenproof dish.
- Put the mashed potato into a piping bag with a large rosette nozzle and pipe large swirls on top of the fish mixture and sprinkle with cheddar cheese. Put in the oven for 20-25 minutes or until golden and bubbling at the edges.