Fish Pie with Lemon & Pea Mash

12 Ingredients

Number of servings

375grams potatoes, peeled and chopped into chunks
150grams peas, frozen
2tablespoons parmesan, grated
1/2 medium lemon, juiced and zested
3tablespoons parsley, fresh, chopped
1tablespoons butter, salted, divided
2 medium leeks, chopped
250grams cod fillets, skinless, boneless, chopped
100grams prawns, cooked, peeled
65grams flour
2 cups semi skimmed milk
1 pinch cracked black pepper

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This delicious fish pie has a vibrant green topping and lots of bright flavours.

Method

Step 1 of 4

Preheat the oven to 180°C/160°C fan-forced. Place the potato chunks in a large saucepan filled with water and boil for 10 minutes. Add the peas and cook for 5 more minutes. Drain and add the parmesan, half the butter and half the lemon zest and mash well. Stir in half the parsley and season with black pepper.

Step 2 of 4

Add the milk to a large saucepan and bring to the boil. Poach the cod for 10 minutes. Remove the fish with a slotted spoon and set aside.

Step 3 of 4

Add the remaining butter with a drizzle of oil to the pan on a medium high heat and sweat the leeks for 2-3 minutes. Stir in the flour and cook for 1 minute, then pour over the poaching liquid and cook for 2-3 minutes until thickened. Add the cod, prawns, remaining parsley, lemon juice and zest and season with black pepper.

Step 4 of 4

Pour the creamy sauce into a casserole dish, spread the mash on top and bake for 15-20 minutes until bubbling and golden.