Name: Fish pie
Yield: 6 servings
Cuisine: British
Ingredients: 900g Floury Potatoes; 2 tbsp Olive Oil; 600ml Semi-skimmed Milk; 800g White Fish Fillets; 1 tbsp Plain flour; Grating Nutmeg; 3 tbsp Double Cream; 200g Jerusalem Artichokes; 1 finely sliced Leek; 200g peeled raw Prawns; Large handful Parsley; Handful Dill; Grated zest of 1 Lemon; 25g grated Gruyère; Juice of 1 Lemon

Seafood

6 servings

426 cal/serving

Instructions

Step 1

Cook potatoes in salted cold water until tender, drain, dry briefly and mash with 1 tbsp olive oil; season.

Floury PotatoesOlive Oil

Step 2

Bring milk to the boil, add the fish, remove from heat and stand 3 minutes, reserve the milk, pat the fish dry and flake into an ovenproof dish discarding skin and bones.

Semi-skimmed MilkWhite Fish Fillets

Step 3

Heat the remaining olive oil, stir in the flour and cook briefly, gradually add reserved milk, grate in nutmeg, bubble until thick then stir in the cream.

Olive OilPlain flourSemi-skimmed MilkNutmegDouble Cream

Step 4

Preheat the oven to 375°F, grate the artichokes and add them to the dish with the leek, prawns and herbs, stir lemon zest and juice into the sauce then pour the sauce over and mix gently.

Jerusalem ArtichokesLeekPrawnsParsleyDillLemonLemon

Step 5

Spoon the mashed potato over the fish mixture, make peaks with a fork, sprinkle over the grated Gruyère and bake until golden and bubbling.

Gruyère