Fish Pie with Lemon and Herb Mash



Fish Pie with Lemon and Herb Mash


Approx 1kg maris piper potatoes

60g unsalted butter

350ml semi skimmed milk

1 lemon zested

2 tbsp dill, finley choppedpie

1 tbsp flat leafed parsley chopped

3 med leaks, thinley sliced

3 med carrots, quartered and chopped

60g plain flour

200ml double cream

2 tsp Dijon mustard

2 tbsp chives, chopped

750g mix of fish [haddock, cod, salmon] cut into bit sized pieces

250g peeled king prawns

4 eggs, hard boiled and quartered

Preheat oven 1600C fan. Boil the potatoes, mash with an extra knob of butter and 50ml of the milk. Stir in the lemon zest, dill and parsley, season to taste, Set aside. In a separate small pan par boil the carrots, drain and set aside. In another pan, on a lower heat, melt the butter. Add the flour and cook for about 2 mins to make a paste. Gradually stir in the remaining milk and cream to make a thick white sauce, season. Stir in the mustard and chives. Don’t let the sauce catch in the pan. In a medium pie dish, mix the fish, prawns, carrots and leeks, top with the egg quatrers, pour over the white sauce. Top with the mash. Dot with knobs of butter and bake for about 30 mins until golden

A good hearty meal on it’s own, or with crusty bread and a glass of white wine.