A ‘Professional’ Fisherman’s Pie
Got your own flock of sheep? Shepherd’s Pie. Own a thatched house in the countryside? Cottage Pie. It seems that everyone is getting in on the act these days, so it’s only right that the fishermen have their place in the pie-related sun. We concocted this little number in close consultation with our fantastic fishmonger James Knight of Mayfair. Guaranteed to quell even the feistiest of dinner time mutinies.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Fish Stock Pot
(Contains Fish)
2
Potato
2
Leek
4
Flat Leaf Parsley
6
Mature Cheddar Cheese
(Contains Milk)
1
Seafood Mix
(Contains Fish)
3
Netherend Butter Salted
(Contains Milk)
2
Flour
(Contains Cereals containing gluten)
1
Double Cream
(Contains Milk)
6
Panko Breadcrumbs
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Boil a large pot of water for your potatoes. Put another pot of water on to boil (400ml exactly) with the fish stock pot. Peel the potatoes and chop them into 3cm pieces. Trim the top and bottom from the leeks, cut in half lengthways then chop into 1cm thick pieces. Finely chop the parsley and grate the cheese.
Add the potatoes to your large pot of water along with ½ tsp of salt. Cook for 10-15 mins, or until you can easily slip a knife through them. Drain and keep to the side.
Heat 2 tbsp of oil in a frying pan on medium heat. Stir fry the leeks with a pinch of salt and pepper for 5 mins. Once they have softened up (but not browned) take them out of the pan and leave to the side.
Put the 400ml of stock into the frying pan (no need to wash up!) on low heat and add in the seafood mix. Let it simmer very gently (it shouldn’t be bubbling rapidly) for 5 mins. Remove the seafood mix from the stock but keep the stock to make your sauce. You can put the seafood mix with the leeks until later.
Melt one round of butter in a saucepan on low heat and stir in the flour. Keep stirring for 2 mins and then gradually stir in the stock, bit by bit. The mixture will be lumpy at first, but keep stirring until it is smooth. Leave to simmer and thicken up on low heat for 5-10 mins, stirring occasionally.
Once the potatoes are drained put them back on the hob on medium heat for a minute to dry them out. Take them off the heat. Add 1 tbsp of double cream, the rest of the butter and ¼ tsp of salt. Mash until you have lovely smooth mashed potato. Tip: You can use milk instead of cream if you prefer.
Add the leeks, parsley and seafood mix into the sauce together with the rest of your double cream. Test the sauce for seasoning. Now turn your grill up to high.
Pour the mixture into an ovenproof dish and top with your mash. LH: Sprinkle over the cheese and breadcrumbs.Grill until golden brown. Serve and enjoy!
