| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Servings |
People
|
Ingredients
Fish pie
- 6 salmon steaks
- 2 leeks Finely sliced
- 1 Tbsp Extra virgin olive oil
- 900 g Sweet potato
- 150 g Prawns
- 50 g Frozen peas
- Sea salt and black pepper for seasoning
Sauce
- 50 g Cornflour
- 1 tbsp Dijon mustard
- 1 tbsp Extra virgin olive oil
- 650 ml plant based milk like Almond or Soya
- 1 bay leaf
- 25 g flat leaf parsley Chopped finely
- Sea salt and black pepper for seasoning
Gratin
- 4 oz breadcrumbs
- 1 oz flat leaf parsley Chopped
- 2 oz vegan cheese Grated
Ingredients
Fish pie
Sauce
Gratin
|
|
Instructions
- Place salmon steaks, frozen peas and prawns in bottom of large baking dish.
- Place sliced leeks in frying pan with olive oil and cook until soft – about 10-12 mins. When cooked, spread over fish and prawns and then season.
sauce
- Place milk in a saucepan with bay leaf, parsley and Dijon mustard and bring to the boil. Then leave to simmer.
- Mix the cornflour with a little of the milk and mix into a smooth paste. Then mix the paste slowly into simmering milk and continue to stir until it thickens. Season. Remove bay leaf
- Peel the potatoes and boil until soft. Mash the cooked potatoes with a little milk and then season.
- Mix the breadcrumbs, grated cheese and chopped parsley together.
- To construct the pie, pour sauce over the fish in the large ovenproof dish. Then spread over the mashed potato evenly. Finally, pour over breadcrumb mix evenly.
- Place pie in oven on 180c for 30-35 mins. Serve with some steamed vegetables like broccoli or green beans
Leave a Reply