The Anonymous Widower

Fish Pie With Swede And Potato Topping

I regularly do Jamie Oliver’s fish pie and thought it was about time I found another. Especially, as I wanted one that was more in tune with my 0.6L Le Creuset dishes.

I found this one on the BBC’s Good Food website, which was ideal to make two pies.

For the two pies, I used the following.

• 500 g potatoes, cut into chunks
• 400 g swede, cut into chunks
• 200 g tub low-fat soft cheese with garlic and herbs
• 150ml vegetable stock
• 4 tsp cornflour, blended with 2 tbsp cold water
• 500g skinless, boneless cod, cut into large chunks
• 100g cooked peeled prawns
• 1 tsp chopped fresh parsley

This is the method.

1. Cook the potatoes and swede in boiling water until tender (about 20 minutes).
2. Preheat the oven to 190°C.  While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
3. Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
4. Tip the mixture into the dish or dishes. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top.
5. Serve with frozen peas or sweetcorn.

I served it with frozen peas and a Celia.

Fish Pie With Peas And A Celia

The second pie went in the freezer.

May 25, 2013 - Posted by AnonW | Food | Coeliac/Gluten-Free, Fish, Recipe