Smokey Fish Pie
Donal's Notes
With cheesy mash and a creamy sauce, this dish is the ultimate comfort food. I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.
SERVES
8
Large saucepan
Small saucepan
Wooden spoon
Large spoon
Shallow casserole dish
Colander
Peeler
Potato masher
Grater
Instructions
1
Heat the oven to 200°C/180°C fan. Peel and cut the potatoes into evenly sized chunks.
2
Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry.
3
Grate the cheese and finely chop the parsley.
4
Mash the potatoes with half the butter, one third of the milk and two thirds of the cheese. Season with salt and pepper.
5
In a shallow casserole over medium heat, melt the remaining half of the butter. Add the flour to the pan, cook for a minute or two then gradually stir in the remaining milk and cream to form a thick, shiny, sauce.
6
Stir in the mustard and season to taste.
7
Turn off the heat, then stir in the spinach and allow to wilt.
8
Mix the prawns, fish, capers, and parsley into the sauce and stir well.
9
Top with the mashed potato, then scatter over the remaining cheese.
10
Bake for 30-35 minutes until golden and crisp and the filling is piping hot.
