This is so quick and easy. No, its not the classic fish pie but it taste just as brilliant. And you don’t have to slave over the stove for hours. Its a great all-in-one dish.
I have used salmon and coley without the prawns. I have also made this diabetic friendly by substituting half of the potatoes with equal amount of cauliflower. It was so good Pak Long went for a second helping and he said he didn’t like coley before. There you go! 🙂
So Jamie, this is my way of passing it on. You can see the original recipe here. And in case the link doesn’t work, here’s my tweaked cheaper version.
2 medium to large potatoes (peeled and chopped into quarters)
half a head of cauliflower (broken into smaller florets)
2 slices of salmon fillets (skinned and chopped into inch sized cubes)
2 slices of coley fillets (skinned and chopped into inch size cubes) – I used thawed from frozen coley filltes
2 sticks of celery stalks (coarsely grated)
1 medium carrot (peeled and coarsely grated)
120 gm of strong mature cheddar cheese (coarsely grated)
a handful of parsley (chopped finely)
juice of 1 lemon
1 bowl of baby spinach (washed)
1 red chilli (finely grated)
knob of butter
salt and pepper
Heat the oven to 200C. Put the potatoes and cauliflower in a saucepan, top with water and bring to boil until soft.
Meanwhile place the salmon, coley, grated vegetables, chilli, parsley, spinach and cheese in a casserole dish. Add the lemon juice. Drizzle with a tablespoon of olive oil. Season with salt and pepper. Mix the ingredients together.
Next strain the cauliflower and potatoes and put them back in the same saucepan. Add a knob of butter and season with salt and pepper. Mash untuil smooth. Now pile the mash over the filling and spread evenly to cover the fish and vegetables. This will allow the fish to gently steam in the casserole.
Bake for 40 minutes at 200C. When you see the cheese bubbling through the mash, its ready. Isn’t that short and sweeet.