Serves 1
Ready 1 hour
Freezer friendly (only if fish is fresh)
Syns Per Serving - 2 Syns on Extra Easy
Ingredients
1kg/ 2lb 40z floury potatoes, peeled and cut into even-sized chunks
salt and freshly ground black pepper
596ml/21fl oz fish stock
596g/1lb 5oz skinless white fish fillets
1 onion, peeled and quartered
4 whole cloves
2 bay leaves
198g/7oz raw prawns, peeled
5-6 tbsp roughly chopped parsley
4 tbsp chopped dill
198g/7oz frozen peas
198g/7oz canned sweetcorn kernels, drained
2 level tbsp vegetable gravy granules
pinch freshly grated nutmeg
1 egg, beaten
Method
1. Place the potatoes in a pan of lightly salted water and boil for 20 minutes. Drain, season and mash with 100ml/3½ fl oz of the stock. Set aside and keep warm.
2. Meanwhile place the fish in a saucepan and pour over the remaining stock. Stud each onion quarter with a clove, then add to the stock along with the bay leaves and bring to the boil. Reduce the heat and simmer for 8-10 minutes.
3. Lift the fish onto a plate and strain the stock into a jug to cool. Flake the fish into large pieces and place in a baking dish. Arrange the prawns on top of the fish, then scatter over the chopped parsley, dill, peas and sweetcorn.
4. To make the sauce, return the reserved cooled stock to the heat, bring to the boil and cook for 8-10 minutes, stirring continuously. Add the gravy granules and stir and cook until the sauce coats the back of the spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish mixture.
5. Preheat the oven to 200c/ Gas 6. Use the mashed potato mixture to top the pie, starting at the edge of the dish to and working your way in - push the mash right to the edges of the dish to seal. Fluff up the top with a fork, brush with the beaten egg then bake for 30 minutes or until lightly golden and bubbling.
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