Fish pie with swede & potato topping
- Preparation and cooking time
- Total time
- Ready in about 1¼ hours
- Serves 4
Making fish pie can be a palaver - not this one! Reassuringly simple, and ready in just over an hour
- 500g floury potato , cut into chunks
- 1medium swede (weighing about 600g/1lb 5oz), cut into chunks
- 200g tub low-fat soft cheese with garlic and herbs
- 150ml vegetable stock
- 4 tsp cornflour , blended with 2 tbsp cold water
- 650g skinless, boneless cod , cut into large chunks
- 100g cooked peeled prawn
- 1 tsp chopped fresh parsley
- STEP 1
Cook the potatoes and swede in boiling water until tender (about 20 minutes).
- STEP 2
Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
- STEP 3
Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
- STEP 4
Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.
MAKING IT SPECIAL
Make a really special version by using salmon instead of cod and frozen seafood cocktail instead of the prawns.
MAKING IT BUDGET
For an economical version, add frozen peas and sliced mushrooms to the sauce instead of the prawns.