Seafood Pie

A delicious creamy seafood pie, topped with mashed potatoes. The ultimate comfort food dinner which will please everyone.

40 minutes

180ºC

Ingredients

Potato Top
5 large potatoes

- peeled, cut into 2 cm chunks
Additional butter and milk

- to make into a smooth puree
Sea salt and black pepper

- to taste
Seafood Filling
250g salmon fillets

- skin removed, cubed
250g white fish

- haddock, cod
150g naturally smoked haddock

- skin removed, cubed
125g prawns

- defrosted
Creamy Sauce
1 small onion

- finely chopped
90g butter
250ml double cream
1 lemon

- juice only
1 tsp Dijon mustard
150g cheddar cheese

- grated
Plenty of sea salt and freshly ground black pepper
Other
1 large packet of baby spinach

- shredded
5 boiled eggs

- shell removed, roughly chopped

Instructions

Prepare and cook potatoes:
01 Peel and dice the potatoes into 2.5cm chunks, then put into cold lightly salted cold water and bring to the boil and simmer until soft. Drain and mash with plenty of butter and milk until smooth.
Cook eggs:
02 In a separate pan boil eggs for 12 minutes. Drain cold water. Remove shell and set aside. Chop later.
Make seafood filling:
03 Peel and finely chop the onion. In a separate pan, melt the butter and slowly soften the onion, add the double cream and bring just to the boil. Remove from the heat and add the finely grated cheese, lemon juice and mustard.
Assemble pie:
04 Using a lightly buttered oven proof earthenware dish place in the bottom the cubed fish, top with shredded spinach and roughly chopped hard boiled eggs. Finally pour over the top all the creamy cheese sauce. Top with mashed potato, dotted with butter cubes.
Bake:
05 Place in the oven and bake for 40 minutes or so, and until the potatoes are golden.
Serve:
06 Take to the table hot and serve with some nice peas or greens of your choice and additional fresh lemon quarters.

Notes

I often ask my favourite fish monger for his ‘seafood pie mix’ which means I get a wonderful mixture of haddock, salmon, monk fish and a natural smoked haddock - approximately 650g total weight. I always add prawns and of course the traditional and very popular chopped hard boiled egg.