Shepherd's pie
1 h 15 min · 560 calories
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Fish pie
A proper British fish pie: cod and salmon in a parsley sauce with spinach and peas, under a creamy mash with a little Cheddar on top.
60 min
in total
4
people
595
calories per serving
In one serving
- 45 g
- Protein
- 53 g
- Carbs
- 20 g
- Fat
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Ingredients
4
- 350 gAtlantic cod
- 250 gSalmon
- 600 mlSemi-skimmed milk
- 1 leafBay leaf
- 30 gButter
- 30 gFlour
- 1 tspMustard
- 15 gFlat-leaf parsley
- 200 gSpinach
- 200 gGreen peas
- 800 gPotato
- 30 gCheddar cheese
- 0.5 pcCitrus limon (L.) Burm. f.
- 0.3 tspSalt
- 1 pinchBlack pepper ground
Allergens
fishmilkglutenmustard
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Boil the peeled potatoes for 20 minutes. Meanwhile, poach the fish in 500 ml of the milk with the bay leaf for 5 minutes; lift out the fish and keep the milk.
Melt 20 g of the butter, stir in the flour, then whisk in the poaching milk and simmer for 3 minutes. Add the mustard, parsley, lemon zest and pepper.
Wilt the spinach, squeeze it dry and put it in a dish with the peas and flaked fish; pour over the sauce.
Mash the potatoes with the remaining milk and butter, spread on top, sprinkle with Cheddar and bake at 200 °C for 25 minutes.
Chef's tips
- •Assemble it in the morning and bake it straight from the fridge, adding 10 minutes.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
