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Fish pie
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Total Time: 1 hour
Exciting fish pie with crispy root veg topping for added color and texture, perfect for sneaking in extra veggies like frozen peas. A unique twist on classic mash, baked to perfection for a satisfying meal.
Ingredients:
200 g alliums (shallots, onions, leeks)
400 g green veg (courgettes, peas)
2 kg mixed veg/root veg (potato, carrot and butternut squash)
30 ml olive oil
400 g leafy greens (spinach, kale)
2 litres white base sauce
1 kg mixed fish (salmon, cod, haddock, pollock) skin off, scaled & pin-boned, from sustainable sources
Instructions:
Preheat the oven to 180°C/350°F/gas 4. Prepare the alliums by peeling or trimming and roughly chopping them, then do the same with the green vegetables if necessary. Peel and grate the root vegetables. Heat oil in a large pan, add the alliums, and cook until softened for about 5 minutes. Add the green vegetables and cook for another 5 minutes, then add the leafy greens and let them wilt for an additional 5 minutes. Stir in the white base sauce and simmer on low heat for 10 minutes, seasoning to taste. Roughly chop the fish into 2.5cm chunks and fold them into the sauce. Transfer the mixture to a deep oven tray (40cm x 60cm), smoothing it out. Sprinkle the grated root vegetables over the top. Bake in the oven for 40 minutes until golden and bubbling.