Maris Piper Fish Pie
Serves: 6 | Prep Time: 10 mins | Cooking Time: 30 mins
- 1kg Maris Piper potatoes
- 1 brown onion (diced finely)
- 2 sticks celery (diced finely)
- 1 medium carrot (diced finely)
- 2 tbs olive oil
- ½ cup plain flour
- 1 tsp vegetable stock powder
- 500ml milk
- 1 heaped tbs Dijon mustard
- 200g raw prawn meat
- approx. 200g firm white fish fillets (chopped into 3cm chunks)
- 180g pkt hot smoked salmon fillets (skin removed and broken into chunks)
- zest of 1 lemon
- 2 tbs fresh chives (finely sliced)
- 2 tbs dill leaves (roughly chopped)
- ½ cup frozen peas
- sea salt flakes & black pepper
- Preheat oven to 190°C Fan Forced. Place a shelf into the centre.
- Peel and chop the Maris Piper potatoes into 3cm chunks. Place into a large saucepan with 1 tsp salt flakes and just cover with water. Add a lid and place over high heat until it comes to a boil. Remove the lid and reduce heat to medium, allow to bubble gently for 15-20 minutes or until potatoes are very tender.
- Meanwhile heat a large frying pan over medium high heat. When hot, add ½ the olive oil with the onion, celery and carrot. Add a pinch of salt flake and black pepper. Cook, stirring until nice and soft but not browned (around 5 minutes).
- Stir in the flour and stock powder, mixing it all through the veggies. Cook, stirring for 1 minute.
- Pour in the milk and add the mustard. Stir continuously until it just starts to thicken.
- Add the prawns and white fish and gently stir through. Once the sauce is thick turn off the heat and remove the pan from the stove. Gently stir through the lemon zest, dill and peas. Pour into a ceramic baking dish.*
- Drain the cooked potatoes and return to the same warm saucepan. Place the saucepan back on the stove and reduce the heat to low. Use a potato masher to mash the potatoes. Add 1/2 tsp salt flakes and a pinch of pepper.
- Using a wooden spoon mix the chives into the potatoes. Taste and add more salt or pepper if you like.
- Using an old fashioned ice-cream scoop*, add scoops of the mashed potato gently on top of the fish mixture, starting from the outside edge and working around and then in to the centre.
- Drizzle the other half of the olive oil on top of the potatoes.
- Place onto a baking tray and into the oven and bake for 30 minutes or until potatoes are golden and sauce is bubbling.
- Remove and set aside for 10 minutes before serving.
* Your seafood will not be cooked through here but don’t worry it will continue to cook in the oven.
* If you don’t have an ice-cream scoop just spread the potatoes over the top of the filling leaving some nice peaks and troughs for browning and texture. Don’t make the top smooth!
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