Recipes - Fish pie

James' fish pie

I tend not to keep account of exact quantities for recipes but add or reduce as I see fit (apologies for this) but I can give an estimate of the quantities for those that prefer a more structured approach.

Recipe below is a gluten, dairy and yeast free recipe that I have adapted from various other chef's as a result of Laura' dietary requirements. Proof that good food does not have to taste bad

Ingredients:

• 2 Salmon fillets
• 2 Smoked Coley fillets
• 2 Cod fillets
• 1 cup (approx) frozen King prawns (make sure these do not require defrosting)
• Potatoes (approx 3-4 good size potatoes)
• 3-4 Boiled eggs (sliced)
• 1 Egg (for brushing over potato)
• 1/2 litre Milk (I use soya milk but any milk will do)
• 1/2 cup frozen peas
• Salt and pepper to taste

Method:

• Preheat the milk in a saucepan until simmering
• Meanwhile cut the fish into bite size chunks
• In another saucepan add pealed and quartered potatoes to boiling water for approx 20 minutes or until cooked
• Add fish to the simmering milk and leave for approx 10 minutes until cooked through
• Preheat oven to 180 degrees Celsius
• When fish is nearly cooked add frozen prawns, these only need a few minutes to cook.
• Add frozen peas to the fish mixture, alternatively add any other vegetables you wish at this stage
• When the prawns and peas have been cooked through transfer the mixture to a casserole dish (a lasagne dish will do fine if you do not have a casserole dish) Keep back some of the fishy broth mixture if you think it will be too wet
• Place the sliced boiled eggs over the mixture in the dish
• Mash the potatoes, adding butter or milk to make creamy mashed potatoes. I add a whisked egg white to the potatoes to make them nice and frothy, finally spread the mashed potato evenly over the mixture and use a fork to even out
• Lightly beat an egg and brush over the mash potato to make a nice golden topping to the fish pie
• Place in the oven for 20 minutes (approx) or until golden brown on top

Serves 3-4