Ingrédients pour Creamy Fish Pie
- 1kg potatoes
- 6 large eggs
- 1 medium onion
- Extra Virgin Olive Oil
- Double Cream
- Cheddar Cheese
- Lemon, Juice Of
- English Mustard
- 2 tablespoons chopped fresh parsley
- Haddock
- 150g frozen sweetcorn (thawed)
- 200g cooked prawns
- 1/4 teaspoon grated nutmeg
- Seasoning
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Comment préparer Creamy Fish Pie
- Preheat oven to 230°C/450°F/Gas Mark 8.
- Peel and chop 1kg potatoes into even-sized chunks. Place in a large pot of boiling salted water. Bring back to a boil, then reduce heat and simmer for 12-15 minutes, or until tender.
- While potatoes cook, gently simmer 6 large eggs in the same pot of boiling water for 8 minutes. Remove eggs and immediately plunge into ice water to stop cooking. Once cool, peel and quarter.
- Drain the potatoes thoroughly.
- Finely chop 1 medium onion. In a medium saucepan, sauté the onion in 2 tablespoons olive oil over medium heat for about 5 minutes, until softened.
- Add 300ml double cream to the onion and bring to a gentle simmer. Stir in 100g grated cheddar cheese, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 2 tablespoons chopped fresh parsley. Remove from heat.
- In an ovenproof dish, combine 500g cooked fish fillets (cod, haddock, or a mix), 200g cooked prawns, 150g frozen sweetcorn (thawed), and the quartered hard-boiled eggs.
- Pour the creamy cheese sauce over the fish mixture and gently stir to combine.
- Mash the potatoes with 2 tablespoons olive oil, salt, pepper, and 1/4 teaspoon grated nutmeg until smooth and creamy.
- Spread the mashed potatoes evenly over the fish mixture.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
23g
Fat
98g
Carbs
30g
