Serves 4
Time to cook: prep 10 minutes, cook 45 minutes
Nutrition per serving:
Calories: 634kcal
Carbs: 31g
Protein: 42g
Fat: 37g
Fibre: 4g
Ingredients
- 400g Maris Piper potatoes , cut into chunks
- 1 tbsp butter
- 1 tbsp flour
- 400ml whole milk, plus 1 tbsp
- 1 tsp Dijon mustard
- 200g cheddar, gruyère or emmental, grated
- 400g fish pie mix (we used a mix of salmon, haddock and prawns)
- 100g frozen peas
- 100g shredded kale
- 2 spring onion, finely sliced
- 2 tbsp parmesan, finely grated
Method
Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like.
