Fish pie with mashed potato topping
TM6 TM5

Fish pie with mashed potato topping

4.4 (76 ratings)

Ingredients

Fish pie filling

  • 30 g olive oil
  • 500 g boneless white fish fillets, cut into pieces (3-4 cm)
  • 120 g smoked salmon, cut into strips (6 x 2 cm)
  • 250 g cherry tomatoes (1 punnet), cut into halves
  • 2 pinches sea salt
  • 2 pinches ground black pepper
  • 1 brown onion, cut into halves
  • 1 leek (approx. 110 g), trimmed and cut into pieces
  • 120 g bacon, cut into pieces

Velouté sauce

  • 3 - 5 sprigs fresh flat-leaf parsley, leaves only
  • 30 g unsalted butter
  • 30 g plain flour
  • 130 g water
  • 1 tsp Vegetable stock paste (see Tips)
  • 70 g sour cream or pouring (whipping) cream

Mashed potato

  • 50 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • 1000 g floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
  • ½ - 1 tsp salt, to taste
  • 250 g full cream milk
  • butter, for shaving
  • 1 - 2 pinches ground nutmeg (optional)

Nutrition
per 1 portion
Calories
2097 kJ / 499 kcal
Protein
34 g
Carbohydrates
30 g
Fat
26 g
Saturated Fat
12.7 g
Fibre
4.5 g
Sodium
1327.5 mg

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