Easy-to-scale cheesy fish pie with kale
Serves 2
Easy
Prep:
Cook:
Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation
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- 200g Maris Piper potatoescut into chunks
- 1 tbsp butter
- 1 tbsp flour
- 200ml whole milkplus 1 tbsp
- ½ tsp Dijon mustard
- 100g cheddargruyère or emmental, grated
- 200g fish pie mix(we used a mix of salmon, haddock and prawns)
- 50g frozen peas
- 50g shredded kale
- 1 spring onionfinely sliced
- 1 tbsp parmesanfinely grated
- green saladto serve (optional)
Nutrition: Per serving
- kcal634
- fat37g
- saturates20g
- carbs31g
- sugars8g
- fibre4g
- protein42g
- salt1.7g
Method
step 1
Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
step 2
Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
step 3
Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
step 4
Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.
