Fish pie with potato topping
Time to make: 1 hr 10 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 250g potatoes, peeled, cut into small chunks
- 1 small (about 600g) cauliflower, trimmed, cut into florets
- 1 1/2 tablespoons olive oil
- 3 tablespoons plain flourall purpose flourX
- 1 cup trim milk
- 1 cup fish stock
- 1 teaspoon English mustard
- 1 tablespoon lemon juice
- 500g ling fillets (or another white fish), cut into 3cm pieces
- 150g prawns, peeled
- 150g hot smoked salmon, flaked
- 2 bunches broccolini, trimmed, cut lengthways
- 2 cups frozen corn sweetcornXkernels
- cracked black pepper
- olive oil spray
Total fat 15g
Saturated fat 3g
Dietary fibre 8g
1 Preheat oven to 180°C. Add potato to a large saucepan of water. Set a steamer over pan. Bring potato to the boil. Place cauliflower in steamer, cover and steam for 15 minutes to cook both veges. Drain potatoes.
2 Meanwhile heat olive oil in a flameproof baking dish set over medium heat on the stovetop. Add flour and stir continuously for 2 minutes. Whisk milk and fish stock into flour, a little at a time, to make a smooth sauce. Add mustard and lemon juice, whisking. Add all seafood with broccolini and corn; stir well and season with pepper. Switch off heat and set baking dish aside.
3 Blitz steamed cauliflower in a food processor or blender until smooth. Add cooked potato and pulse (or blend) on low speed until veges are well combined. Spoon cauliflower-potato mixture onto fish filling in reserved baking dish; spray with olive oil.
4 Transfer dish to oven and bake for 40 minutes or until golden. Remove pie from oven, leave to cool for 5 minutes and serve.
Make it gluten free: Use gluten-free flour and check stock and mustard are gluten free.
Reheat and enjoy this pie the following day.
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