Fish and sweetcorn pie
Prep:
15 mins
Cook:
60 mins
A hearty fish pie made with potatoes topped and with a creamy cheese sauce the kids will adore.
700g potatoes, peeled and cut into chunks
300g skinless salmon fillet
400g skinless cod, salmon or other white fish
340g tinned sweetcorn, drained
5-6 spring onions, trimmed and chopped
15g butter
75g mature cheddar cheese, grated
400ml semi-skimmed milk
4 rounded tsp cornflour
1 vegetable stock cube
2 tbsp chopped parsley
100g prawns, thawed
Preheat the oven to 190°C / 375°F / Gas mark 5.
Place the potatoes in a large pan, cover with water and bring to the boil.
Boil until just tender, about 10 minutes.
Cut the fish into chunks and place into a buttered ovenproof dish.
Scatter the sweetcorn over the fish along with the chopped spring onions.
Drain the potatoes, return to the pan, add the butter and when melted gently toss together with the cheese.
For the sauce, pour a little of the milk into a small bowl and mix with the cornflour.
Heat the rest of the milk in a pan and crumble in the vegetable stock cube.
Bring to a low simmer then quickly stir in the sauce.
Cook over a low heat for 1 minute, stirring then take off the heat and add in the parsley and the prawns.
Pour evenly into the dish then use a fork to gently lift the ingredients so they are coated in the sauce.
Spoon the sauce over the potatoes and bake for 35 minutes or until the potatoes are golden.
Serve the fish pie with some vegetables like peas and corn.
Serves
4
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Cheese, Fish, Vegetables, Stock/Broth, Herbs
Recipe Type
Family Dinners, Kids Food
Level of Difficulty
Easy
