Simple Fish Pie with Peas
Infuse cream with a fish stock cube to add extra flavour to your pie.
- 750g floury potatoes
- 200g white fish (cod, haddock or pollock)
- 200g salmon fillet
- 140g smocked haddock (undyed)
- 70g prawns (use raw, uncooked king prawns as a special treat)
- 1 Knorr Fish Stock Cube
- 225ml double cream
- 1 small leek, sliced
- 2 hard boiled eggs, chopped
- 40g cheddar cheese, grated
- 3 egg yolks
- 125ml semi skimmed milk
- For the peas
- 25g Flora Buttery
- 200ml water
- 320g peas
- 1 Knorr Vegetable Stock Cube
- A few sprigs of fresh herbs (tarragon, chives, mint), half chopped
Pre-heat oven to 200°C fan, Gas Mark 7.
Cook the potatoes in boiling water until soft, then mash or pass through a sieve or potato ricer.
Cut fish into chunks and place in the bottom of a large ovenproof dish with the prawns.
Pour the cream into a pan, crumble in the Knorr Fish Stock Cube and bring to the boil, whisking to dissolve the cube. Pour over the fish.
Meanwhile blanch the leek in boiling water for 1 minute. Drain and add to the fish. Sprinkle with the chopped eggs and cheese.
Bring the milk to the boil and add to the potatoes. Mix well, add the egg yolks and stir to combine. Fork over the top of the dish and place in a pre-heated oven for 20-25 minutes till golden.
For the peas, add Flora Buttery and water to a pan. Once it emulsifies, crumble in the Knorr Vegetable Stock Cube and heat gently. Once the Flora Buttery is melted and the stock cube dissolved, add the peas and cook for 5-6 minutes. Then drain.
Add the chopped herbs and a splash of olive oil. Transfer to a large serving dish and top with remaining herbs if you want.
Recipe courtesy of Knorr