Fish Pie with Swede & Potato Topping
500g Scotty Brand potatoes cut into chunks
1 medium swede (weighing roughly 600g), cut into chunks
200g tub low-fat soft cheese
150ml vegetable stock
4 teaspoon cornflour, blended with 2 tablespoon cold water
320g skinless, boneless cod cut into large chunks (For a really special version, substitute the cod for salmon)
100g cooked peeled prawns
1 teaspoon chopped fresh parsley
MethodWondering what food to serve on St. Andrew's day? As Andrew was a fisherman, it seems appropriate to eat fish. This warm and comforting pie is pleasant alternative to the more commonly served dishes!
- Cook the potatoes and swede in boiling water until tender (about 20 minutes).
- Preheat the oven to 190C/gas 5/fan 170C. While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
- Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
- Tip the mixture into a 1.5 litre pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with your favourite in-season vegetables!