Double the elements on this straightforward fish pie if it is advisable to feed 4, or quadruple for eight. This comforting dinner is ideal for midweek, and adaptable for any state of affairs
- Prep:10 minutes
- Prepare dinner:45 minutes
- 200g , minimize into chunks
- 1 tbsp , plus 1 tbsp
- ½ tsp , gruyère or emmental, grated
- 200g (we used a mixture of salmon, haddock and prawns)
- 50g , finely sliced
- 1 tbsp , finely grated
- inexperienced salad, to serve (non-obligatory)
- STEP 1
Tip the potatoes right into a pan, cowl with scorching water from the kettle and add a pinch of salt. Simmer for 15-20 minutes till tender, then drain and go away to steam-dry.
- STEP 2
In the meantime, heat the butter in a heavy-based pan over a low warmth. Add the flour and stir till you will have a paste. Step by step whisk in 200ml milk till you will have a thick white sauce. Simmer for 3-4 minutes, stirring. Season, then stir within the mustard and half the cheese, and proceed to stir till the cheese has melted. Fold within the fish, peas and kale, and cook dinner for 8 minutes extra, or till the kale wilts, the fish is simply cooked and the prawns are beginning to flip pink.
- STEP 3
Warmth the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold within the remaining cheese and season effectively.
- STEP 4
Tip the filling right into a heatproof dish and spoon the tacky mash on high, swirling it with a fork till the filling is totally lined. Sprinkle over the parmesan and grill for 10-15 minutes till the pie is golden and effervescent. Serve with a inexperienced salad, should you like. Raw pie, effectively lined within the dish, will preserve within the freezer for as much as three months.
