FISHERMAN’S PIE

 FISHERMAN’S PIE

Ingredients

675g potatoes peeled

2 Tbsp. milk

700g mixed white fish

225g peeled and cooked prawns

150ml fish stock

2 leeks chopped

1 Tbsp. flour

1 Tbsp. Dijon mustard

600ml milk

Salt

Ground black pepper

METHOD

Boil the potatoes until well done

Drain and mash until smooth, add the milk and season well with salt and black pepper

Remove skin and bones from fish, cut into bite size pieces and place in bottom of oven proof dish

Place the leeks and fish stock into a saucepan cook for 1 to 2mins.

Sprinkle over the flour and mix well cook for a further 2 minutes

Add the mustard

Gradually add the milk stirring well to prevent lumps

Bring to the boil allowing sauce to thicken and pour over the fish

Allow to cool

Once cool, pipe the potato over the top

Bake in moderate oven temperature of 150 to 170 degrees Celsius for 30 to 40mins or until golden brown