Tenderstem and Seafood Pie

  • For the filling
  • 40g butter
  • 1 medium onion, chopped
  • 40g flour
  • 150ml white wine
  • 300ml semi skimmed milk
  • 200g Tenderstem broccoli
  • 500g skinless salmon fillet cut into approx. 3cm cubes
  • 200g raw, peeled tiger prawns
  • 3 eggs, hard boiled and chopped
  • 1 tbsp chopped dill or parsley
  • For the mashed potato topping
  • 900g potatoes
  • 4 tbsp semi skimmed milk
  • 10g butter
  • 25g cheddar, grated

Pre-heat the oven to 200°C, 180°C for a fan oven or gas mark 6.

Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Cut the Tenderstem into bite-size pieces and stir into the sauce. Bring to a simmer and cook for about 5 minutes.

Stir in the salmon and prawns, then return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill or parsley, salt and pepper. Spoon into a large ovenproof dish and keep to one side.

To make the topping, boil the potatoes in lightly salted water until tender.

Drain well and then mash with the milk and butter.

Spread the mash over the pie filling. Sit on a baking tray and scatter the cheese over the top. Place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.

If you are making the pie in advance and storing in the fridge, allow a further 10 minutes cooking time.

Recipe courtesy of Tenderstem Broccoli

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