Fish and potato pie with mash
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Time to make:
55 mins, prep 20 mins, cook 35 mins
$10.30 per serve
(at time of publication)
Full ingredients list:
- 600g desiree potatoes, peeled, chopped
- 1 1/2 cups frozen peas
- 1/3 cup skim milk, warmed
- 2 teaspoons olive oil
- 1 small fennel bulb, trimmed, sliced
- 500g skinless boneless salmon fillets, cut into 2–3cm pieces
- 250g peeled green prawns
- 1 cup skim milk
- 1 tablespoon cornflour
- 2 spring onions, thinly sliced
- 1 tablespoon finely chopped fresh dill
- 1/4 cup chopped fresh chives
- 4 cups steamed green beans
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook potatoes in a large saucepan of boiling water for 12–15 minutes, until tender. Add peas for last 2 minutes of cooking. Drain. Return to pan and mash until almost smooth. Add milk and stir to combine. Season to taste.
Step 2 Preheat oven to 220°C. Heat oil in a large saucepan over medium-high heat. Cook fennel for 5 minutes, until softened.
Step 3 Add salmon, prawns and 3/4 cup milk to pan and bring to a simmer. In a small bowl, combine 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.
Step 4 Spoon mixture into a medium ovenproof dish. Top with mash, spray with oil and bake for 15 minutes, until golden. Serve with remaining chives and beans.
This recipe can also be made with firm, boneless white fish fillets, such as dory or ling.
About this recipe
First published: August 2010