Potato-topped fish pie
(at time of publication)
- 600g desiree potatoes, peeled, chopped
- 1 ½ cups frozen peas
- ⅓ cup skim milk, warmed
- 2 teaspoons olive oil
- 3 stalks celery, sliced
- 500g skinless boneless salmon fillets, cut in 2-3cm pieces
- 250g prawns, shelled, deveined
- 1 cup skim milk
- 1 tablespoon cornflourcornstarchX
- 2 spring onions, thinly sliced
- 1 tablespoon finely chopped fresh dill
- ¼ cup chopped fresh chives
- spray oil
1 Cook potatoes in a large saucepan of boiling water for 12-15 minutes until tender. Add peas during the last 2 minutes of cooking. Drain. Return to pan and mash until almost smooth. Add first measure of milk and stir to combine. Season to taste.
2 Preheat oven to 220°C. Heat oil in a large saucepan over a medium-high heat. Cook celery for 5 minutes until softened.
3 Add salmon, prawns and 3/4 cup milk to saucepan. Bring to a simmer. In a small bowl combine the remaining milk and cornflour. Add cornflour mixture to pan. Cook for 4-5 minutes until fish is almost cooked through. Stir in onions, dill and half the chives.
4 Spoon mixture into a medium-sized ovenproof dish. Top with mash. Spray with oil then bake for 15 minutes until golden. Sprinkle with the remaining chives.
Serve with steamed green beans
Make it gluten free: Use gluten-free cornflour.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 6g
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