Creamy fish pie with green onion mash

ingredients

• Creamy fish pie with green onion mash

  • 1.8 kilogram desiree potatoes, peeled, chopped
  • 25 gram butter
  • 1 tablespoon olive oil
  • 2 clove garlic, minced
  • 1 onion, diced
  • salt
  • 3/4 cup brandy
  • 3/4 cup fish stock
  • 1 cup cream
  • 350 gram skinned and boned salmon, cubed
  • 350 gram skinned and boned firm white fish, cubed
  • 12 tiger prawns, shelled, deveined
  • 1 cup frozen peas
  • 1 bunch fresh chives, trimmed, chopped roughly
  • 1/2 cup flat-leaf parsely leaves
  • 50 gram butter extra
  • 1/2 cup milk
  • 3 green onions, sliced finely
  • sea salt and white pepper, to taste
  • lemon wedges, to serve
  • crusty bread, to serve

method

• Creamy fish pie with green - onion mash

  • 1

    Bring a large saucepan of salted water to boil. Add potatoes; cook 15 minutes, or until tender.

  • 2

    Meanwhile, in a separate saucepan, melt butter with oil over medium-high heat. Add garlic, onion and pinch of salt. Heat, stirring, 5 minutes, until soft but not coloured.

  • 3

    Add brandy to saucepan; cook 3-4 minutes to reduce sauce. Add fish stock and cream. Bring to a simmer. Stir through fish, prawns, peas, chives and parsley. Return to a simmer for 2 minutes. Remove from heat.

  • 4

    Drain potatoes; return to pan. Using electric beaters or a potato masher, whip or mash until smooth.

  • 5

    Stir 1/4 of the potato mash through fish mix, to thicken sauce. Season with salt and pepper; ladle into pie dish. Preheat oven to 200°C.

  • 6

    Add extra butter, milk and green onions to remaining mashed potato; stir to combine. Season with salt and pepper. Spoon over fish mixture.

  • 7

    Bake 25 minutes, or until golden. Serve piping hot with lemon and crusty bread on the side.

notes

You could use any firm fleshed white fish for this recipe, such as cod or haddock.