Easy Purple Potato Fish Pie
At the HelloFresh Farm we love to reinvent a classic dish and make it even better. In this dish we have made the classic fish pie, which is normally quite faffy, into a super simple, quick and easy to prepare meal. In addition, we’re adding funky purple potato mash, with all of the deliciousness of regular mash, but more of the nutritional benefits of the antioxidant rich purple potato.
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
2
Purple Potato
2
Leek
1
Flat Leaf Parsley
1
Sweetcorn
1
Fish Stock Pot
(Contains Fish)
1
Creme Fraiche
(Contains Milk)
425
Smoked Fish Mix
(Contains Fish, Crustaceans)
30
Netherend Butter Salted
(Contains Milk)
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Put a large pot of water on to boil with a pinch of salt. Chop the purple potato into roughly 2cm chunks (no need to peel). Once the water is boiling, pop your potato into the pot and cook for 15 mins or until your potato is cooked. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain and pop back into the pot with the lid on. Pre-heat your oven to 200 degrees.
Cut the bottom and the top 2cm off the leek. Cut in half lengthways then slice into 1cm wide half moons. Separate the parsley leaves from their stalks. Roughly chop the leaves and finely chop the stalks. Drain and rinse the sweetcorn in a sieve or colander. Boil your kettle.
Put a large frying pan or wide bottomed saucepan on medium heat with a drizzle of oil and add your leek along with a pinch of salt and a grind of black pepper. Cook for 6-7 mins until soft (if it browns slightly, don’t worry, this will just add to the flavour!). Once your leek is soft, add your sweetcorn and parsley leaves and stir together. Cook for a further 2 mins, then remove the pan from the heat.
Pour boiling water from the kettle (amount specified in the ingredient list) into a measuring jug and add the fish stock pot. Stir to dissolve.
Add the crème fraîche to your leek and sweetcorn and mix well. Add your stock, and stir everything together.
Put your fish pie mix in the bottom of an ovenproof dish and spoon your veggies on top (include any excess sauce).
When your potato is drained and back in the pot, add your parsley stalks, butter and a splash of milk (if you have some) along with some salt and pepper. Mash until smooth.
Layer your mashed potato on top your veggies and flatten it out. Using a fork, make lines in the top of the pie (see picture). Tip: This will give you some crispy edges.
Cook your fish pie in your oven for 15 mins, then turn your grill to high and place underneath, until the top is slightly crispy. Tip: The fish is cooked when opaque and flaky. While your pie is cooking, do your washing up!
When cooked, spoon your fish pie into bowls and devour!
