Sweet Pea and Mash Fish Pie

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"This is one delicious recipe adapted from Jamie Oliver’s recipe - removing the shellfish. Thoroughly enjoyed making it. Many of the dairy products can be swapped for a dairy free alternative. Please, create, relax and enjoy!"

Difficulty

Easy 👌

Preparation

40 min

Baking

40 min

Resting

5 min

Ingredients

2Servings

¼ kg

potatos

100 g

Frozen peas

lemon

10 g

unsalted butter

carrots

onions

olive oil

125 ml

semi-skimmed milk

75 g

salmon fillets

75 g

White fish fillets

25 g

spinach

green zucchini

16¼ g

Plain flour

¼ tsp

English mustard (heaped)

10 g

cheddar cheese

sea salt

Cracked black pepper

Utensils

oven, ovenproof pan, 3 wooden spoons, Gas hob, 2 nonstick pans

Step 1/7
- oven
Preheat the oven to 180ºC/350ºF/gas 4.
Step 2/7
- ¼ kg potatos
- 100 g Frozen peas
- 10 g unsalted butter
- ovenproof pan
- wooden spoon
- Gas hob
Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
Step 3/7
- ½ carrots
- ½ onions
- olive oil
- ¼ green zucchini
- nonstick pan
- wooden spoon
Peel and chop the carrots, onions and zucchini (the latter does not need to be peeled), then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
Step 4/7
- 125 ml semi-skimmed milk
- 75 g salmon fillets
- 75 g White fish fillets
- sea salt
- Cracked black pepper
- nonstick pan
- wooden spoon
Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
Step 5/7
- 25 g spinach
- 16¼ g Plain flour
Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
Step 6/7
- ¼ lemon
- ¼ tsp English mustard (heaped)
- 10 g cheddar cheese
Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
Step 7/7
Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!