Instructions
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1 Infuse the milk by chopping the onion in half, and adding to a pan with the milk, bay leaf and cloves.
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2 Heat the milk until warm but do not allow to boil. Pass the milk through a sieve and set aside for later.
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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.
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4 Trim and finely slice the leeks and wash well. Soften the leeks in half the butter and cook (without browning) for 5 minutes.
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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.
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6 Stir the peas and baked fish mix into the sauce with the finely chopped parsley. Gently stir without breaking the fish.
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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).
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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.
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9 Top the cooled fish pie mix with mash, decorate with a fork. Cook for 25-30 mins at 180 degrees until golden brown.
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10 Share your tasty dish with friends and family!
Ingredients
- 450g fish pie mix, - you can use either a fresh or frozen fish pie mix
- 100g prawns, - you can use either fresh or frozen king prawns or cooked peeled prawns
- 1 pint semi-skimmed milk
- 1 onion
- 1 bay leaf
- 3 cloves
- 2 leeks
- 50g unsalted butter
- 25g plain flour
- 1 bunch parsley
- 50g frozen peas
- 1 kg potatoes
Serves 4
Total time required 1 hr 5 mins
- Preparation time: 15 mins
- Cooking time: 50 mins
- Other time: Per Portion: Kcal 603 Fat 20.1g of which saturates 9.4g Carbohydrate 61.5g Sugars 11.3g Fibres 7.5g Protein 39.6g Salt 1.0g