Luxury Fish Pie
with Horseradish and Parsley Mash
- Milk
Ingredients
1 unit(s)
Leek
8 grams
Dill
200 grams
Creme Fraiche
320 grams
Smoked Fish Mix
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Flat Leaf Parsley
45 grams
Unsalted Butter
1 pot(s)
Strong Horseradish Cream
125 grams
Baby Spinach
450 grams
Potatoes
Not included in your delivery
1 tbsp
Water
Nutritional information
Instructions
Bring a large pan of water to the boil with a pinch of salt. Peel and chop the potatoes into 2cm chunks. Add the potatoes to the pan and cook until soft, 20-25 mins, then drain in a colander. Tip: The potatoes are cooked when you can easily slip a knife through them.
Meanwhile, remove the root and dark green tops from the leek, halve lengthways and slice into thin half moons. Finely chop the dill. Pick the parsley leaves from their stalks and finely chop the stalks. Roughly chop the leaves (keep them separate). Remove and reserve the prawns from the fish mix. Chop the remaining fish into 2cm pieces.
Heat a drizzle of oil in a large frying pan on medium heat. Add the leeks and cook, stirring, until soft, 4-5 mins. Stir in the parsley stalks, then add the chopped fish, creme fraiche, water (amount specified in the ingredients list) and dill. Season with salt and black pepper and bring to a simmer. Pop a lid on and cook gently until the fish is cooked through, 4-5 mins. Tip: The fish is cooked when the centre is opaque.
When the potatoes are cooked, drain into a colander, allow thge steam to evaporate and then return to the pan. Mash together with the butter and horseradish cream. For extra luxury, add a splash of milk if you have some! Stir through half the chopped parsley leaves and season with a good pinch of salt and pepper. Preheat your grill to high.
Stir the spinach through the fish mixture until wilted, 2-3 mins. Taste and add more salt or pepper if you feel it needs it. Pour the fish mixture into an ovenproof dish and spoon the mash potato over the top. Spread it out evenly so that it completely covers the filling. Use a fork to make a ridged pattern in the mash (see photo). Grate the cheese over the pie and pop under the grill until golden and bubbly, 2-3 mins.
While the pie grills, quickly wipe out your pan and return to high heat with a drizzle of oil. Add the prawns you reserved earlier and stir fry for 3-4 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through. Remove from the heat and toss through a little of the remaining parsley. Present the pie topped with the prawns and scattered with the rest of the parsley. Enjoy!
