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Fish pie with mash
Fish pie with mash
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Celebrity chef Justine Schofield's delectable seafood pot pie with creamy mashed potato topping.
Ingredients:
  • 20g butter
  • 185ml olive oil
  • 1 leek, pale section only, washed, thinly sliced
  • 1/2 red onion, finely chopped
  • 200g button mushrooms, halved
  • 1kg black mussels, debeared
  • 25ml white wine
  • 4-5 desiree potatoes, peeled, quartered
  • 250g scallops
  • 250g green prawns, peeled, deveined
  • 300g white fish fillets (such as snapper or blue-eye), cut into 3cm cubes
  • 300g skinless salmon fillet, cut into 3cm cubes
  • 80g cheddar cheese
  • 75g breadcrumbs
  • Salad leaves, to serve
  • 30g butter
  • 40g plain flour
  • 375ml chicken stock
  • 80ml cream
  • 1 tsp finely grated ginger
  • 5.90 gm Dijon mustard
  • 1/2 lemon, juiced
Instructions:
  • Preheat your oven to 200C. In a large saucepan over medium heat, melt butter with 1/4 cup (60ml) oil. Add leek, onion, and mushroom. Cook and stir for 15 minutes until soft. Remove from pan and set aside.
  • In a large saucepan over high heat, heat half of the remaining oil. Add mussels and wine, cover, and cook for 1 minute. Shake the pan and continue cooking for 1-3 minutes until mussels open. Remove from heat and let cool slightly. Remove mussels from shells and set aside.
  • In a large saucepan, cover the potato with cold, salted water and bring it to a boil over high heat. Cook for 10-15 minutes until tender. Drain thoroughly, then return the potato to the pan. Add the rest of the oil and use a potato masher or fork to roughly mash. Season with salt and pepper to taste, then set aside.
  • In a large saucepan, melt butter over medium heat until foamy. Stir in flour and cook for 2 minutes until bubbling. Slowly whisk in stock until thickened. Mix in cream, ginger, mustard, and juice. Stir for 1 minute until sauce boils and thickens. Season with salt and pepper to taste.
  • Distribute the leek mixture, mussels, scallops, prawns, white fish, and salmon evenly into four 2-cup (500ml) ovenproof dishes. Pour the white sauce over each dish. Top with mashed potato, cheese, and breadcrumbs. Arrange the dishes on an oven tray and bake in a preheated oven for 25 minutes until golden and heated through. Serve promptly with a side of salad.

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