Seafood Pie
Based on the recipe for Fish Pie from James May's Oh Cook, this pub pie is loaded with fish and seafood and topped with mashed potatoes.
Ingredients
- 2 medium russet potatoes about 1 lb in total
- 3 Tbsp full fat milk
- 1 Tbsp butter
- 14 oz mixed selection of fish and seafood cut into chunks about 2 cups when cooked and chopped
- 1 cup full fat milk
- 1 Tbsp butter
- 1 medium onion, chopped
- 1 leek, thinly sliced
- 1 Tbsp flour
- 1 handful flat leaf parsley, chopped about 2 Tbsp
- salt and pepper to taste
Instructions
- Peel and cut potatoes into large chunks. Cook in boiling water until tender. Drain and mash with milk and 1 Tbsp butter until smooth. Season with a little salt and pepper.
- Meanwhile, add raw fish and seafood to a pan with milk and heat until just coming to a boil. Reduce heat and simmer for 5 minutes. Be careful not to overcook the fish.
- Strain the fish and keep the fishy milk.
- Melt second tablespoon of butter in a frying pan and cook the onion and leeks over low heat until soft and tender, about 10 minutes.
- Stir the flour in, a little at a time and cook for 1 minute. Add the fishy milk in small amounts, stirring well until the sauce has thickened. Add the cooked fish and seafood along with parsley. Taste and season with salt and pepper.
- Divide the mixture between two shallow dishes and cover with mashed potatoes. Rough up the surface using a fork or use a piping bag.
- Cook in preheated oven at 400° for 15-20 minutes, until the top is golden brown.
Notes
Nutrition info is based on a mixture of cod, shrimp and imitation crab meat.
Nutrition
Serving: 1pieCalories: 593kcalCarbohydrates: 72.6gProtein: 35.3gFat: 18gSaturated Fat: 10.6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.5gCholesterol: 168.9mgSodium: 1575mgPotassium: 1671mgFiber: 6.6gSugar: 18.7g
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