I made this fish pie a wee while ago when my brother and his family was down visiting. It really went down a treat. The hint of chilli in it really gives it a lovely heat. This is quite an easy recipe so even if you don’t consider yourself a great cook I’m sure you will find this easy and very affective!
1kg floury potatoes
1 large carrot
2 sticks of celery
Half a red chilli
300g of salmon fillets skinned and boned
300g of smoked haddock or coley skinned and boned
100 g or uncooked prawns de-shelled and de-veined
For the sauce:
2 tablespoons of cornflour
2 tablespoons of chopped chives
1 tablespoon of wholegrain mustard
1-2 chicken/vegetable stock cube crumbled
50g of low fat cheese grated
- Place your peeled potatoes into a saucepan and just cover with cold water, add a pinch of sea salt. Place saucepan on hob and turn on to high heat and bring to the boil. Turn heat down to medium for 10-15 mins. Check with a fork, if the fork stabs through easily they are done, if not leave for a few more mins until it does. Drain into a colander in sink and let stand for a few mins. Place back into saucepan and cover with a clean tea towel.
2. Cut up the fish into bite sized chunks and mix them up with the prawns in a suitable sized
3. Coarsely grate the carrot and celery and finely grate the chilli and the rind of the lemon.
Sprinkle all this over the top of the fish and roughly toss with your hands.
- Mix a little drop of milk with the corn flour to make a paste. Put remaining milk into a saucepan and heat gently. When warm add in the paste and stir, add in the chives, the cheese and crumble in the stock cube(s). Turn up the temperature until it is fine and hot and add in the mustard, lower the heat again. Simmer until it is the consistency of double cream.
5. Pour this over the top of the fish/veg and then mash up the potatoes nice and creamy with
some butter and milk and cover the top of the pie with it.