Fish Pie with Buttery Mash
By Morrisons
Published on 18 September 2020
You'll love our very own fresh fish selection of salmon, cod and smoked haddock, loaded with prawns in a creamy béchamel sauce with heaps of leeks and peas, topped with a buttery mash. Time and servings
1 hr 5 minsTotal time
4Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 1 bay leaf
- 3 cloves
- 2 leeks
- 1 kg of potatoes
- 50 g of frozen peas
- 450 g of fish pie mix, - you can use either a fresh or frozen fish pie mix
- 25 g of plain flour
- 1 pint of semi-skimmed milk
- 50 g of unsalted butter
- 1 onion
- 100 g of prawns, - you can use either fresh or frozen king prawns or cooked peeled prawns
- 1 bunch of parsley
Method
Step 1
Infuse the milk by chopping the onion in half, and adding to a pan with the milk, bay leaf and cloves.Step 2
Heat the milk until warm but do not allow to boil. Pass the milk through a sieve and set aside for later.Step 3
Place the fish pie mix and prawns on a lightly oiled baking tray and bake in the oven for 5 minutes at 180 degrees. Remove and set aside.Step 4
Trim and finely slice the leeks and wash well. Soften the leeks in half the butter and cook (without browning) for 5 minutes.Step 5
Stir in the flour and mix well to form a roux (a thickener). Slowly add the infused milk to make a thick rich sauce.Step 6
Stir the peas and baked fish mix into the sauce with the finely chopped parsley. Gently stir without breaking the fish.Step 7
Place in a deep casserole dish, cover and leave to cool. (Once cooled can be kept in the fridge until you’re ready to cook).Step 8
Peel the potatoes and cut into 25mm chunks. Pop them in a pan, bring to the boil and simmer until cooked. Drain and mash with butter.Step 9
Top the cooled fish pie mix with mash, decorate with a fork. Cook for 25-30 mins at 180 degrees until golden brown.Step 10
Share your tasty dish with friends and family!