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For the topping

Nutrition: per serving

  • kcal683
  • fat35g
  • saturates15g
  • carbs42g
  • sugars7g
  • fibre6g
  • protein51g
  • salt1.36g
    low
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Method

  • step 1

    Tip the shallots and vinegar into a saucepan and place on the heat so the vinegar evaporates quickly. Splash in the white wine and reduce until practically dry. Add cream, bring to the boil, then simmer gently until reduced by two-thirds and very thick. Leave to cool. Cut the fish into bite-size chunks and set aside with the prawns.

  • step 2

    Tip spinach into a large colander and pour over boiling water from a kettle until all the spinach is wilted (you may need to do this more than once). Cool under the cold tap, then squeeze the spinach tightly to get rid of any excess liquid.

  • step 3

    To make the topping, mash the saffron, garlic and chilli together using a pestle and mortar. Tip into a saucepan with the milk, bring to the boil, then remove from the heat to infuse. Bring the potatoes to the boil and simmer for 15 mins until soft. Drain, then mash well with the infused milk, olive oil, lemon juice and zest.

  • step 4

    Heat oven to 200C/fan 180C/gas 6. To assemble the pie, mix the fish and prawns into the cold cream until completely coated. Tip the fish into the bottom of a large gratin dish and scatter over clumps of crabmeat. Unravel the spinach and lay it over the fish, then top with the mash. Cook the pie for about 30 mins until golden and starting to brown and bubble around the edges. Serve with green veg if you like.

RECIPE TIPS
MAKE AHEAD

The pie can be assembled the day before and kept in the fridge. If the prawns have not been frozen before, the pie can be frozen, uncooked, for up to a month. Defrost completely in the fridge before cooking.

Recipe from Good Food magazine, December 2007

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Comments, questions and tips (46)

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Overall rating

A star rating of 4.3 out of 5.44 ratings
connie.lovell@gmail.com avatar

connie.lovell@gmail.com

I adore this recipe. And recommended to my daughter. I always prepare component parts and assemble it just before cooking. As I understand, it can be prepped in advance, so told that to my daughter (as she works). It was for a special occasion. However she prepped and left in fridge over night.…

SueChef1

Oh, and for those who want to know about freezing, a 'tip' from the Lucy Grimes fish pie reads: "To cook, defrost the filling and mash overnight, then assemble the pie with boiled eggs and cook for 30 mins. You can also cook a whole pie from frozen. Heat oven to 160C/140C fan/gas 3, cover the pie…

SueChef1

PS substituted salmon for crabmeat as none available.

SueChef1

Fiddly to make - cooked it for 30 mins and will then freeze and serve for Boxing Day. Bit concerned about the comment below that the prawns weren't cooked when following the recipe (for 30 mins). We'll see! Tip: cut the chilli up small when making the mashed garlic/chilli/saffron otherwise it…

shonimarie

A star rating of 3 out of 5.

Was disappointed with this dish, it wasnt worth the effort really, also cooked it for the time instructed and the prawns weren't cooked, so it had to go back in the oven. It wasnt awful but wouldn't cook again.

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