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Name: Fish Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: English
Ingredients: sea salt; freshly ground black pepper; 3 potatoes; 1 carrot; 2 sticks celery; 1/2 c good-quality Cheddar cheese; 1 lemon; 1/2 fresh red chilli; 4 sprigs fresh flat-leaf parsley; 300 g salmon fillets fromsustainable sources, ask your fishmonger, skin off and bone; 300 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, skin off and bon; olive oil; 1 good handful spinach chopped, optional; 2 ripe tomatoes quartered, optional

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INGREDIENTS

sea ; salt
freshly ; ground black pepper
3 potatoes
1 carrot
2 sticks celery
1/2 c good-quality Cheddar cheese
1 lemon
1/2 fresh red chilli
4 sprigs fresh flat-leaf parsley
300 g salmon fillets ; fromsustainable sources, ask your fishmonger, skin off and bone
300 g undyed smoked haddock fillets ; from sustainable sources, ask your fishmonger, skin off and bon
olive ; oil
1 good handful spinach ; chopped, optional
2 ripe tomatoes ; quartered, optional

INSTRUCTIONS

Preheat the oven to 400?F and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2 chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check).

Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon (just a little). Finely grate or chop your chilli. Finely chop the parsley leaves and stalks and add these to the tray.

Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.

By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad

NOTES

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Fish Pie

sea salt
 freshly ground black pepper
3 potatoes
1 carrot
2 sticks celery
1/2 c good-quality Cheddar cheese
1 lemon
1/2 fresh red chilli
4 sprigs fresh flat-leaf parsley
300 g salmon fillets fromsustainable sources, ask your fishmonger, skin off and bone
300 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, skin off and bon
 olive oil
1 good handful spinach chopped, optional
2 ripe tomatoes quartered, optional

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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 6 Servings

Calories: 182
Calories from Fat: 33 (18%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1.4g
Cholesterol 27.5mg		8 %
Sodium 135.4mg		5 %
Potassium 918.9mg		24 %
Total Carbohydrate 27.1g		8 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 22g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 182

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