This comforting and hearty fish pie is always a great dish to make ahead and perfect for a family feast or a welcome change to a Sunday roast.
SPRING FISH PIE
PREP: Under 1 hour
COOK: 20-25 mins
1kg potatoes, peeled and chopped
2 heaped tbsp quark
Salt and freshly ground pepper
Low calorie cooking spray
2 leeks, roughly chopped
400g cooked peas and corn
350ml fish stock
300g skinless salmon fillets, cut into bite-sized pieces
300g skinless haddock or cod loin, cut into bite-sized pieces
200g cooked and peeled prawns
4 free-range eggs, hard-boiled, peeled and quartered
A handful of roughly chopped fresh parsley
2 level tsp cornflour
Grated cheese – just to sprinkle on the top of the pie
- Cook the potatoes in lightly salted boiling water for 12-15 minutes or until tender and drain well. Mash the potatoes, mix in the quark and season well. Cover and set aside.
- Boil the eggs, peel and quarter.
- Spray a non-stick frying pan with low calorie cooking spray and fry the leeks over a low heat for 15 minutes or until softened.
- Preheat the oven to 200C/Fan 180C/Gas 6.
- Put the stock in a saucepan and bring to a simmer. Add the salmon and cod (or haddock) and cook over a low heat for 5 minutes.
- Using a slotted spoon, transfer the fish to a large, shallow ovenproof dish. Add the prawns, eggs and parsley to the fish and gently mix together.
- Strain the fish stock into a clean pan and place over a high heat. Mix the cornflour with 1 tablespoon of cold water and add to the stock. Bring to the boil, reduce the heat to low and cook for 2 minutes. Add the leeks, peas and corn and pour the stock mixture over the fish. Gently mix everything together and season well.
- Top the fish with the mashed potatoes, smooth down with a fork, sprinkle with a little grated cheese and bake for 20-25 minutes or until nicely browned.
- Serve with your favourite vegetables or even a green salad.
BY DIANE CLARK