Fisherman’s Pie
Packed full of fresh seafood and topped with a cheesy mash, this is comfort food at its finest.
How long will it take?
40 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 kg Dutch Cream potatoes, peeled and roughly chopped
- 3 tbsp unsalted butter, divided
- 3 tbsp cream
- Generous pinch salt
- Generous pinch of freshly ground black pepper
- 700 mL milk
- 1 spring onion, finely sliced
- ¼ cup chopped dill
- Zest of 1 lemon
- 300 g salmon fillets
- 300 g pink ling fillets
- 300 g green prawns
- 300 g scallops
- 2 tbsp plain flour
- 50 g cheddar cheese, grated
- 50 g parmesan, grated
How do I make it?
- Preheat oven to 200C.
- Add potatoes to a large saucepan and cover with water. Bring to the boil and simmer until tender.
- Drain potatoes well and mash with a potato masher. Add 1 ½ tbsp butter, cream and salt and pepper and stir well. Set aside.
- Add milk to a large saucepan with spring onion, dill, lemon zest, salmon, and pink ling. Bring to the boil, then reduce heat to low and simmer for 4 minutes. Add prawns and scallops to the pan and simmer for a further 1 minute.
- Scoop out fish, prawns and scallops with a slotted spoon and place in a large ovenproof casserole dish. Use a fork to flake the fish into chunks. Pour the cooking liquid into a jug and set aside.
- Melt remaining butter over medium heat in the milk saucepan. Add flour and cook, stirring with a wooden spoon for 1 minute, then slowly add in reserved cooking liquid, stirring constantly. Continue stirring until the sauce thickens, then remove from heat and add cheddar and stir through the sauce.
- Pour sauce over the fish and prawns. Spoon over mashed potato, then sprinkle with parmesan cheese. Cook in oven for 20 minutes or until the top is golden.
