Luxury Fish Pie
This luxurious fish pie uses smoked haddock, cod and prawns. Topped with swede and carrot mash, this is a great way of packing in some extra veggies and a good fish pie should be simple, satisfying and a family favourite. You can change the fish to suit your taste – salmon is particularly tasty, prawns and pollack work well too.
Luxury Fish Pie
Ingredients
- 400 g carrots, peeled and roughly chopped
- 300 g swede, peeled and roughly chopped
- 1 large egg, beaten
- 4 tbsp fat free natural yoghurt
- Salt and freshly ground black pepper
- 300 g fat free natural yoghurt
- 150 g quark
- 4 tbsp chopped fresh dill
- 2 tbsp chopped fresh flat-leaf parsley
- 200 g skinless cod fillets, cooked and cut into large bite-sized pieces
- 200 g skinless smoked haddock fillets, cooked and flaked
- 3 hard boiled eggs, peeled and quartered
- 200 g cooked and peeled prawns
- Juice of ½ a lemon
Method
- To make the topping. Put the carrots and swede into a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender.
- Drain, return to the pan and mash.
- Allow to cool, stir in the beaten egg and yoghurt, season and set aside.
- Preheat the oven to 200°C/180°Fan/Gas 6.
- Place the yoghurt, quark, dill and parsley in a saucepan and warm gently.
- Add the cod and haddock and cook for 5 minutes.
- Place the quark and fish mixture in a large mixing bowl with the hard boiled eggs, prawns and lemon juice, season and mix well.
- Transfer this mixture to a deep, oven proof dish.
- Spoon the topping over the surface, then ruffle with a fork.
- Place in the oven and bake for 20 – 25 minutes until the topping is lightly browned.
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