Island pie
Average rating:
A superb fish pie- make the topping extra smooth by adding hot milk to the mash.
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Prep time: 25 mins
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Cooking time: 30 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 700g (1 1b 9oz) Large British new potatoes, scrubbed
- 40g (11/2oz) English butter
- 40g (11/2oz) Plain flour
- 150ml (1/4pt) Milk plus 4 x 15ml spn (4 tbsp) hot milk for mashing
- 150ml (1/4pt) Cream
- 175g (6oz) Broccoli, lightly cooked
- 100g (31/2oz) Button mushrooms, sliced
- 225g (8oz) Scottish salmon fillet, skinned and cubed
- 225g (8oz) Cod fillet, skinned and cubed
- Salt and freshly ground black pepper
Method
- Place the potatoes in a pan of boiling water, cover and simmer for 25 minutes or until tender. Drain and leave to cool.
- Meanwhile melt the butter then add the flour and continue to cook for 1 minute.
- Remove from the heat then whisk in the milk and cream. Heat gently, stirring until the sauce thickens.
- Stir in the broccoli, mushrooms and fish then season to taste. Place in an ovenproof dish.
- Peel the cooled potatoes then mash with the hot milk and seasoning.
- Pile the potato on to the fish sauce and cook in the oven for 25-30 minutes until the topping is golden brown.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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