Fish & Shellfish Pie
What you’ll need
- 600 g Fish Pie Mix (The Fish Society)
- 250 g Peeled King Prawns - Cooked (The Fish Society)
- 300 g Wild White Meretrix Clams, thawed (The Fish Society)
- 1 kg potatoes, peeled and chopped for mash
- 50 g butter (for mash)
- Splash of milk (for mash
- 600 ml milk
- 1 onion, halved
- 1 bay leaf
- Salt & pepper
- 50 g butter (for sauce)
- 50 g plain flour
- 100 g cheddar cheese, grated (split 50/50 for sauce and topping)
- Small bunch of fresh parsley, chopped
- 4 Peppercorns
Let's Cook!
Step 1
Boil potatoes in salted water until tender. Drain, mash with butter, splash of milk, salt & pepper. Then set aside
Step 2
Heat 600ml of milk with half an onion, bay leaf and peppercorns until steaming. Remove from heat, ket steep 10 mins, then strain.
Step 3
Make the sauce: Melt 50g butter in a saucepan, stir 50g of flour to make a roux, cook 1-2 mins. Gradually whisk in the infused milk until smooth and thinkened.
Step 4
Stir in half the cheese to the sauce. Add parsley and season to taste.
Step 5
In large bowl mixed the thawed clams, fish pie mix, prawns and sauce. Mix gently.
Step 6
Pour filling into baking dish. Spoon the mashed potatoes evenly on top. Use a fork to create ridges for extra browning.
Step 7
Sprinkle the remaining cheese on top.
Step 8
Bake for 25-30 minutes at 200°C (180°C fan) / 400°F.
Step 9
When golden and bubbling take it out to rest for 5 minutes then serve.
