Preparation time: 30-40 mins
Cooking time: 15 minutes
Serves: 2
Indulge in this rich and comforting classic fish pie, featuring flaky cod and succulent prawns in a luxurious creamy sauce, topped with fluffy mashed potato and a golden, cheesy herb crust. A truly satisfying meal that's not for those on a diet!
Pre heat the oven to 200c.
Peel and chop the potatoes. Place in a pan of water and bring to the boil. Leave for 20 - 25 minutes.
In the meantime, chop the onion and leek and gently fry in a deep pan.
Place the cod on the onions and leek and add enough milk to cover the ingredients. Place the lid on the pan and bring gently to the boil. When the milk reaches boiling point turn off the heat.
Leave for 10 minutes - the heat from the milk in the sealed pan will cook the fish.
Using a seive, drain the milk into a bowl and leave it and the fish/veg to one side.
Check the potatoes. If they break on contact with a knife, take off the heat and drain them in a collander. Mash them ‘dry’ first and then add the butter, a dash of the milk used to cook the fish, and salt and pepper. Continue to mash until smooth. Leave to one side.
NOTE - you can use a whisk to make the mash even smoother.
Melt the butter gently in a pan and add the flour. Stir until the mixture forms a thick paste (a roux). Add the milk gradually and stir on a low heat until it mixes into a thick sauce.
Check the fish for bones and break up into small pieces. Stir in the sauce, the cooked prawns and put into a casserole dish. Add the mash on top, making sure it covers the entire mixture.
Put the bread, herbs and parmesan into a blender to make breadcrumbs. Sprinke on top of the mash. Add grated cheese.
Place in the oven at 200c for 10-15 minutes. Check the pie after 10 minutes, if the crust has browned remove from the oven and serve.