Easy-to-scale cheesy fish pie with kale

2020-01-31

Nutrition and extra info

uncooked

Nutrition: Per serving

kcal634

fat37g

saturates20g

carbs31g

sugars8g

fibre4g

protein42g

salt1.7g

Ingredients

Method

Ingredients

200g Maris Piper potatoes, cut into chunks

1 tbsp butter

Butter

butt-err

Butter is a dairy product made from separating whole milk or cream into fat and…

1 tbsp flour

Flour

fl-ow-er

Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

200ml whole milk, plus 1 tbsp

Milk

mill-k

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

½ tsp Dijon mustard

100g cheddar, gruyère or emmental, grated

Cheddar

Ched-ah

Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

200g fish pie mix (we used a mix of salmon, haddock and prawns)

50g frozen peas

Peas

p-ees

A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

50g shredded kale

Kale

kay-el

A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

1 spring onion, finely sliced

Spring onion

sp-ring un-yun

Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

1 tbsp parmesan, finely grated

Parmesan

parm-ee-zan

Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

green salad, to serve (optional)

Method

Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.

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