Fish Pie
Number of times cooked = Number of times Passed On =
Serves: 4
Ingredients:
- sea salt and freshly ground black pepper
- 1kg potatoes
- 1 carrot
- 2 sticks of celery
- 150g Cheddar cheese
- 1 lemon
- ½ a fresh red chilli
- 300g salmon fillets, skin off and bones removed
- 300g undyed smoked haddock fillets, skin off and bones removed
- 125g peeled raw king prawns
- olive oil
- 4 sprigs of fresh flat-leaf parsley
- optional: 2 large eggs, preferably free range or organic
- optional: 4 small blocks frozen spinach
If your budget is tight, feel free to miss out the prawns and reduce the amount of fish a bit. You can replace the fish with a couple of quartered hard boiled eggs. They keep the protein in this dish high, and you might find you prefer the pie this way.
I also sometimes like to add some spinach to my fish pie. If you buy the packs of frozen spinach, they come ready portioned into little blocks so you can add as many or as few as you like to dishes.
How to make it:
- Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil.
- Peel the potatoes and cut any larger ones in half.
- Once the water is boiling, add your potatoes and bring back to the boil.
- Turn the heat down and simmer for 12 to 15 minutes, until tender.
- Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it.
- Peel the carrot.
- Grate the celery, carrot and Cheddar on the coarse side of the grater.
- Grate the chilli and the yellow zest from the lemon on the fine side
How to cook it:
- Mix all the grated ingredients together and spread them evenly around the baking tray.
- Cut the salmon and smoked haddock into bite-size chunks and scatter these around the tray with the prawns (and eggs or spinach if you’re using them).
- Squeeze over the juice from the lemon.
- Drizzle with olive oil and add a good pinch of salt and pepper.
- Finely chop the parsley leaves and stalks and add to the tray.
- Mix everything together really well.
- By now your potatoes should be cooked, so drain them in a colander and return them to the pan.
- Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper.
- Mash until nice and smooth, then spread evenly over the top of the fish and grated veg.
- Place in the preheated oven for 40 minutes, until cooked through and crispy on top.
- Serve piping hot with some cooked frozen peas.
