Easy fisherman's pie
Average rating:
A really simple recipe that's perfect for entertaining. Plus, you can make it in advance so less stress on the day itself!
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Prep time: 30 mins
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Cooking time: 45-50 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
Elsie Clarke, 70, from Skipton in north Yorkshire suggests thawing frozen fish in milk (but remember to throw the milk away after). It removes the frozen flavour.
- Skinned and boned salmon (200g), cod (200g) and prawns (50g) can be fresh or defrosted
- 2 tubes of of smokey cheese
- Parsley (2tsp fresh or ½ tsp dried)
- 4 large potatoes
- 2oz butter
- Salt and pepper to taste
Method
- Pre-heat oven to 180°C (350°F, gas mark 4).
- Peel and chop the potatoes into small pieces, put into a large pan and cover with cold water. Bring to the boil and simmer on a low/medium heat for 15-20 mins, until potatoes are soft in the middle.
- Drain well, add the butter and mash then add seasoning to taste.
- Cut the fish into 1-2 inch chunks and place in a large, ovenproof casserole dish.
- Squeeze out 2 tubes of the smokey cheese directly onto the fish.
- Add the freshly chopped parsley (or dried), gently mix in and flatten down as well as possible.
- Carefully spread or pipe the mashed potato over the top of the fish.
- Place into a pre-heated oven at 180°C (350°F, gas mark 4) for 45-50 mins. Ensure the pie is piping hot throughout and serve with fresh seasonal vegetables, like garden peas, cauliflower and carrots.
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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