Summer fish pie

A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. It feeds 10 so keep one in the freezer for last-minute entertaining

Prep:30 mins
Cook:1 hrs 10 mins

Serves 10
Easy

Nutrition per serving

kcal 483
fat 26g
saturates 11g
carbs 30g
sugars 5g
fibre 3g
protein 32g
salt 0.77g

Ingredients

500ml vegetable or fish stock
500g skinless salmon fillets
500g skinless pollack fillets
300g raw or cooked prawns (see tip)
175g frozen peas, defrosted
small bunch dill, chopped
200g green beans, chopped
300ml /½ pt white wine
200ml double cream
1 heaped tbsp cornflour
1½ kg new potatoes, larger ones halved
3 tbsp olive oil
small bunch spring onions, chopped
140g cheddar, grated
1 bunch chives, chopped

Tip

Freeze ahead
If you're freezing ahead and want to use frozen prawns, follow the recipe but omit the prawns. Layer the fish, veg and sauce, then freeze it separately from the potato crush. Defrost untopped pie and crush, then scatter the frozen prawns over the pie, top with the potato crush, then bake as above.

Method

Heat the stock in a small pan and add the salmon and pollack. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.