Salmon & Prawn Fish Pie

10 Ingredients

Number of servings

675grams potatoes, peeled and quartered
1 1/4 cup milk
2tablespoons milk
350grams leftover baked salmon, flaked into chunks
200grams cooked prawns, peeled, and deveined
1 pinch salt
1 pinch freshly ground black pepper
1 knob butter (plus extra for topping)
1tablespoons plain flour
1tablespoons wholegrain mustard

Nutrition per serving

Protein

Sugars

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

Method

Step 1 of 4

Preheat the oven to 200°C (Gas 6). Cook the potatoes in a pan of boiling salted water for about 15 minutes until soft; drain. Mash well until there are no lumps, then add 2 tablespoons of milk; mash again until smooth. Set aside.

Step 2 of 4

Arrange the leftover salmon and prawns in the ovenproof dish so that they are evenly distributed. Season with salt and black pepper, and set aside.

Step 3 of 4

Gently melt the butter in a pan over a low heat. Remove from the heat, and stir in the flour with a wooden spoon. Add a little milk and beat until smooth. Return the pan to the heat, and continue adding the milk, a little at a time, stirring constantly, until the sauce has thickened. Whisk to get rid of any lumps, then stir through the mustard.

Step 4 of 4

Pour the sauce over the prawns and salmon, and combine. Cover with the mashed potato to make a topping, and dot with extra butter. Bake in the oven for 15-20 minutes until heated through and the topping is crisp and golden.