Potato-topped fish pie
Time to make: 45 mins
( Hands-on time: 30 mins )
Total cost: $ 29.36 / $ 7.34 per serve
(at time of publication)
- 600g desiree potatoes, peeled, chopped
- 1 1/2 cups frozen peas
- 1/3 cup trim milk, warmed
- 2 teaspoons olive oil
- 3 stalks celery, sliced
- 500g skinless boneless salmon fillets, cut in 2-3cm pieces
- 250g prawns, shelled, de-veined
- 1 cup trim milk
- 1 tablespoon cornflour
- 2 spring onions, thinly sliced
- 1 tablespoon finely chopped fresh dill
- 1/4 cup chopped fresh chives
- oil spray
Total fat 10g
Saturated fat 2g
Dietary fibre 6g
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.
Make it gluten free: Use gluten-free cornflour.
Hanu de Jong
Read more about this chef..