Fish Pie with Swede & Potato Topping

Ingredients

Serves 4

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

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Method

Wondering 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!
  1. Cook the potatoes and swede in boiling water until tender (about 20 minutes).
  2. 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.
  3. Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
  4. 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!
Recipe and image courtesy of EADT