Fish Pie with Buttery Mash
By MorrisonsYou'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
Ingredients
12 total- 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
10 stepsStep 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!