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Salmon & prawn fish pie
Salmon & prawn fish pie
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Total Time:
1 hour 20 minutes
Salmon and prawns are rich in vitamin B12 for clear thinking and heart-healthy fats.
Ingredients:
  • streaky bacon
  • olive oil
  • 1 large carrot
  • 1 bunch of spring onions
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 2 tablespoons plain flour
  • 600 ml semi-skimmed milk
  • 2 teaspoons English mustard
  • 400 g frozen chopped spinach
  • 4 x 120 g salmon fillets skin off, pin-boned, from sustainable sources
  • 200 g raw peeled prawns from sustainable sources
  • 400 g frozen peas
  • 125 g feta cheese
  • 600 g sweet potatoes
  • 600 g potatoes
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Thinly slice 1 bacon rasher and place in a large roasting tray (30cm x 35cm) with 1 teaspoon of oil over medium heat until lightly golden. Wash and trim 1 large carrot and 1 bunch of spring onions, chop into 1cm pieces, and add to the tray with sliced parsley stalks. Cook for 10 minutes, then stir in 2 tablespoons of plain flour and gradually pour in 600ml of semi-skimmed milk. Simmer and add 2 teaspoons of English mustard and 400g of frozen chopped spinach. Cook for 5-10 minutes until spinach thaws. Chop 4 salmon fillets, halve 200g prawns, and chop parsley leaves. Stir them with 400g frozen peas into the sauce, crumble 125g feta on top, and turn off heat. Boil 600g sweet potatoes and regular potatoes in salted water for 15 minutes, mash, season, and spoon over the filling in the tray. Bake for 40 minutes until golden and bubbling.

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