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Fish, Prawn & Leek Pie Topped With Mash

by Finy (follow)
Dinner (2120)      Lunch (1665)      Family (1379)      Make Ahead (294)      Fish (227)      Seafood (165)      Prawns (77)      Baked (60)     

Fish, prawn pie served with Quinoa

This fish pie is made more tasty by the addition of king prawns. The two textures go very well together and the prawns are nice a soft. I have served it with my quinoa, apricot and almond salad.

A few prawns on top of the plated fish pie

The prawns could be replaced with a similar quantity of extra fish if you do not like prawns.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Makes: 3 servings

400g potatoes, peeled
1 medium leek, washed
65g butter
250g king prawns
20 g plain flour
250g white fish fillets, cut into bite sized pieces
435ml milk
2 tbsp parsley, chopped

Peel the prawns, and cut in half if they are king prawns .
Preheat the oven to 200C fan forced and 220 if not fan forced.
Boil the potatoes, covered, until tender enough to mash.
Meanwhile, slice the leek thinly using the white and the light green part.

Slice the washed leek thinly

Fry the leeks in about 30g of the butter over a medium heat. Stir until they are soft.

Cook leek until just soft

Stir in the flour, and cook for about a minute and then add just over 3/4 of the milk.

Stir flour and milk till no lumps left

Stir until this mixture boils and gets thicker. Season to taste with salt and pepper.
Put in the fish, prawns and parsley.

Stir fish and parsley into mixture

The sauce will be very thick, however the fish will give off liquid as it cooks.
Put the fish mixture into a 1 litre, or 4 cup pie dish.

Mixture in baking dish

Mash the potatoes with the some more of the butter and the remaining milk. The potato should be of good spreading consistency so you can put it over the fish mixture. Spread over the fish.

Spread, and make a pattern with a fork

Cut the remaining butter and dob it on top.

Use a bit more butter if you need to

If your pie dish is shallow, put it on a baking dish as it could run over as it bakes.

Bake for about 25 minutes or until it is starting to go golden, and the sauce is bubbling up through the potatoes.

Now baked as top is starting to brown

This can be made a day ahead, as I found it had even more taste after heating it in the microwave the next day.

Very tasty fish pie

I served it with my quinoa, almond and apricot salad.

#Make ahead
I like this Recipe - 12
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