Spend your weekend making this delicious seafood pie, and split amongst several containers suitable to freeze. Pull them out when you're ready to enjoy!
- 500 ml vegetable or fish stock
- 500 g skinless salmon fillets
- 500 g skinless pollock fillets
- 300 g cooked prawns (see tip)
- 175 g frozen peas, defrosted
- small bunch dill, chopped
- 200 g green beans, chopped
- 300 ml white wine
- 200 ml thickened cream
- 1 heaped tbsp cornflour
FOR THE TOPPING
- 1.5 kg new potatoes, larger ones halved
- 3 tbsp olive oil
- small bunch spring onions, chopped
- 140 g cheddar, grated
- 1 bunch chives, chopped
- Heat the stock in a small pan and add the salmon and pollock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller ovenproof dishes with the prawns, peas, dill and green beans.
- Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
- Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
- To eat straight away, heat oven to 220C/200C fan. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan for 45 mins more, ensuring it is piping hot before serving.
Want to use frozen prawns? Follow the recipe but omit the prawns. Layer the fish, veg and sauce, then freeze it separately from the potato crush. Defrost untopped pie and crush, then scatter the frozen prawns over the pie, top with the potato crush, then bake as above.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.1 g|
|Total carbohydrates||20.7 g|
|- Sugars||3.2 g|
|Dietary fibre||4.1 g|