fish pie wiht cheesy mash

By foodiva

Ingredients

• To serve:
• 1 kg (2.2lbs) floury potatoes - such as maris piper, peeled and chopped into large chunks
• 3 tbsp butter
• 3 tbsp double (heavy) cream)
• large pinch of salt and pepper
• 600 ml (2.5 cups) full fat milk
• 2 boneless salmon fillets
• 1 -2 boneless cod or haddock fillet
• 15 king prawns (shrimp) these can be cooked or raw (make sure they're de-veined)
• 2 tbsp plain (all-purpose) flour OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
• 150 g (1.5 packed cups) grated mature cheddar cheese
• 1 tbsp chopped chives
• Peas
• Sweetcorn

Preparation

Step 1

Instructions
Preheat the oven to 200c/400f
Place the potatoes into a pan and cover with cold water. Bring to the boil and then simmer for 15 minutes. Drain the potatoes and then mash with a potato masher or ricer. Stir in half of the butter, the cream and a pinch of salt and pepper. Put to one side.
Place the milk in a large saucepan with the salmon fillets and the cod/haddock. Bring to the boil and simmer for 2-3 minutes (if you're using raw prawns, add them in for the last minute of cooking). By this time your fish should be cooked and starting to flake apart.
Place a sieve over a large bowl and pour out the fish/milk mixture. Put the milk to one side. Place the fish onto a plate and flake apart, remove and discard the skin if the fish wasn't skinless.
Divide the flaked fish and prawns (add the cold, cooked prawns at this point if using) between 5 small pie dishes or ramequins. Alternatively you can use one large baking dish.
Give your milk pan a wash and a dry.
Regular Version of the sauce:
Melt the remaining butter in the milk pan, then stir in the flour. Heat through on a medium heat whilst mixing with a wooden spoon. Slowly add in the reserved milk that you cooked the fish in whilst stirring with a balloon whisk (don't whisk it hard though, or you'll end up with a frothy sauce). The sauce will begin to thicken after a few minutes. Turn off the heat and stir through half the cheese and a pinch of black pepper.
Gluten Free version of the sauce:
Pour the reserved milk back into the milk pan and heat until barely simmering - don't let it boil. A bit at a time, stir through the cornflour/water mixture using a balloon whisk. Keep adding the cornflour mix until the milk thickens. Turn off the heat and stir through half the cheese and a pinch of black pepper.
Now it's time to assemble the pies. Pour the sauce over the fish/prawn mixture in each of the dishes. Spoon the mashed potato over the top and then use a fork to spread it out and give it a lined pattern (this give the mash more surface area to crisp up).
Sprinkle over the remaining cheese and place in the oven for 15-20 minutes until the cheese is melted and golden.
Top with chopped chives and serve with peas and sweetcorn.

Instructions