Crushed New Potato Fish Pie
The crispy new potatoes that top this fish pie make it even more delicious. A hearty meal that will satisfy the whole family. Serve with sauteed spinach or a large green salad.
Ingredients
- 50 gr plus more for greasing
- 1 large leek washed and sliced
- 50 gr plain flour
- 600 ml hot full fat milk
- zest of one lemon
- 400 gr salmon cut into cubes
- 400 gr cod cut into cubes
- 165 gr raw king prawns
- 2 tbsp fresh dill chopped finely
- 800 gr new potatoes
- olive oil
- handful of fresh parsley chopped
Instructions
- Grease a large baking dish of at least two litres in size.
- Place the new potatoes in a large pan of salted water and bring to the boil and cook until soft – around 20 minutes.
- Melt 50g butter in a pan and fry the leeks until softened. Add in the flour and cook for a minute or two before removing from the heat.
- Gradually whisk in the hot milk then return to the heat and bring to the boil stirring until thick and smooth.
- Stir in the lemon zest, season with salt and pepper and then add in the chopped dill.
- Add the fish and prawns and stir through. Cook for a few minutes before pouring into the large baking dish.
- Drain the potatoes then add back into the pan. Using a potato masher gently press down on the potatoes to break them slightly but not mash them completely, creating rough edges.
- Pour in two tablespoons of olive oil and season with salt and pepper then stir.
- Place the potatoes on top of the fish mixture then drizzle with a little more olive oil.
- Bake in the oven for 40 minutes until the potatoes are crispy and golden and the pie is bubbly.
- Remove from the oven and scatter over the chopped parsley.Serve with lemon wedges.
