This hearty fish pie is so comforting and is an economical way to serve a big group of friends.
To make the cheese sauce, melt the butter in a small saucepan add the plain flour and cook for a minute, make sure you are stirring all the time, it will look like a thick paste. Gradually add the milk to the paste again making sure it is stirred well in between the pouring of the milk. When all of the milk is added, cook for a further 1-2 minutes on a gentle heat. Add the grated cheese and seasoning.
Place the salmon, peeled cooked prawns, chopped parsley, peas, sweetcorn and a good squeeze of lemon juice into a bowl and mix well, add salt and pepper. To this add the cheese sauce and mix well. Spoon the fish pie into the scallop shells or the ramekins, leaving enough room for the mashed potato to be piped on top.
Place the mashed potato into a piping bag; carefully pipe decorative swirls to cover the surface of the fish pie. Bake the pies in a preheated oven 200c/gas mark 6 for 15-20 minutes until golden brown, serve immediately.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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