Fish & Prawn Pie

This fish pie is a family friendly meal, which is so tasty and so simple to make.

I love how the flavours of the white fish, salmon and prawns interweave with one another in this luxurious seafood pie topped with creamy mashed potatoes.

INGREDIENTS (Serves 4 to 5)

250g Salmon Fillets, skin off, bones removed

250g Cod Fillets, bones removed

200g Green Prawns, peeled

1.5 Cups Grated Cheese

750g Potatoes, peeled and cut into 2cm cubes
Dash of milk

1 Carrot, peeled and grated

2 Celery sticks, grated

1 Lemon, juice and zest

2 Garlic Cloves, minced

1 Tbsp Dijon Mustard or Horseradish Cream

4 Sprigs of Continental Parsley, finely chopped

Olive Oil

Sea Salt and Freshly Ground Black Pepper

Optional Ingredients

1 Red Chilli, finely sliced (optional)

50g Baby Spinach, chopped (optional)

2 Roma Tomatoes, finely chopped (optional)

2 Eggs, hard boiled and finely chopped (optional)

Add 2 to 3 Tbsps Creme Fraiche if you enjoy a creamy fish pie.

METHOD

Preheat the oven to 200°C and bring a large pan of salted water to the boil.

Once the water is to the boil, add the potatoes and cook for around 12 to 15 minutes, until soft.

In a large casserole dish, combine cheese, carrot, celery, zest, garlic, mustard, parsley and any optional ingredients.

Cut the salmon and cod into bite-size pieces and add to the casserole dish along with the prawns.

Squeeze over the juice from the zested lemon, drizzle with olive oil and add a salt and pepper to taste.

Make sure all the ingredients are combined together very well.

The potatoes should now be cooked. Drain them in a colander and return to the pan.

Add a dash of milk and season with salt and pepper.

Mash the potatoes until smooth.

Then spread the mashed potato evenly over the top of the fish mixture in the casserole dish.

Place the dish in the preheated oven for around 40 minutes, or until the potato crust is crispy and golden.

Serve immediately with a simple green salad.