Comfort food at its best
Peel,chop and boil the potatoes in vegetable stock.Add in the eggs to boil (saves using another pot)
Remove eggs, drain potatoes and mash,adding the 40g of butter and milk
In a frying pan melt the remaining butter then add the leek, frying on a low heat till soft- 5 mns appr.
Add the flour and stir till blended then add the milk stirring till sauce is smooth and thick
Add the fish, cook for a few mns then add the prawns,parsley, chives,lemon juice and S&P
Stir in the cream cheese and cook for another minute
Transfer to an ovenproof dish
Peel the eggs and slice, adding to the dish
Cover with mashed potato and fluff with a fork then sprinkle on the cheese
Bake for 30mns at 200°
Tip- add a tsp of mustard for added flavour
Tip- use less milk if you want a thicker sauce.
Tip- for a basic Fish pie leave out the prawns,cream cheese, cheddar and eggs.
Ingredients
Directions
Peel,chop and boil the potatoes in vegetable stock.Add in the eggs to boil (saves using another pot)
Remove eggs, drain potatoes and mash,adding the 40g of butter and milk
In a frying pan melt the remaining butter then add the leek, frying on a low heat till soft- 5 mns appr.
Add the flour and stir till blended then add the milk stirring till sauce is smooth and thick
Add the fish, cook for a few mns then add the prawns,parsley, chives,lemon juice and S&P
Stir in the cream cheese and cook for another minute
Transfer to an ovenproof dish
Peel the eggs and slice, adding to the dish
Cover with mashed potato and fluff with a fork then sprinkle on the cheese
Bake for 30mns at 200°
Tip- add a tsp of mustard for added flavour
Tip- use less milk if you want a thicker sauce.
Tip- for a basic Fish pie leave out the prawns,cream cheese, cheddar and eggs.
I made this recipe this evening and loved it! My fiance, who isn’t the biggest lover of fish (it’s a work in progress), even said he’d happily have it again and went back for seconds. He gave it 10/10!
I served mine with runner beans, courgettes and minted peas. It is incredibly filling.
Thank you so much for sharing the recipe 🙂 xx