SEAFOOD PIE


COOKBOOK: Billy Law - Man Food

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻💲💲💲

I have rated this dish right at the top! It can’t get any more delicious than this! A combination of fish, prawns, egg and mash potato in a pie is just to die for!

I have made a number of recipes from this cookbook and they have all been a hit! This one goes right to the top of that list! Check the video, who would have thought to have made this pie this way!

Time consuming to make but when you see the finishing result you will be very proud. Be sure to double the recipe ingredients and have more for the day after!

Eat it or Starve!?? EATTTTTTTTT & lick the plate clean :) :)

RECIPE

SERVES 6

500ml (2cups) milk

200g firm white fish fillets

200g salmon fillet

100g butter

35g (1/4 cup) plain flour

salt and pepper

a pinch nutmeg

20 large prawns , peeled & cooked

4 eggs , hard boiled , quartered

50g cheddar tasty cheese, grated

parsley, chopped

shortcrust pastry, 2 sheets

POTATO MASH

550g potato, peeled, cubed

50g butter

salt & pepper

MASH

Put potato in saucepan, fill with water and boil for 18mins or until soft. Drain. Add butter in food processor (or you can use hand held whisk/ blender) add potato, salt and pepper and blend until smooth. Set aside. HINT if too dry, add a little milk to soften.

PIE

Pour milk in saucepan, place the fish in the milk and bring to boil over high heat. Reduce the heat to simmer and cook for a further 5minutes, or until just cooked. Remove the saucepan from the heat, lift the fish out onto the plate. Flake the fish into large chunks if it hasn’t already. Keep the milk.

Melt butter in heavy based saucepan. Add the flour and whisk continuously until the flour is booked , less than a minute. Pour half of the reserved milk, whisk until smooth. Gradually add the remaining milk, let it cook for a few minutes, stirring occasionally until it thickens a little. Season with salt, pepper and nutmeg. Stir well to mix. Reduce heat to low and add the fish and prawns, mix and turn off the heat.

Preheat the oven (390F) 200C.

Fill the casserole dish with the seafood mixture then top with eggs, top with parsley. Top it with potato mash and cheese. Drop the sheets of shortcrust pastry over the casserole mixture and cut around to fit. tuck in the pastry on all sides. Brush egg over the pastry. Prick some holes in the pastry or slightly cut slashes as per the video.

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