Friday Pie-Day: Triple Topped Triple Filled Fish Pie

I was going to call this a 3-Way Fish Pie but that sounds a bit dodgy. Usually in a fish pie you get three different types of fish - here I've used salmon, haddock and prawns. But I didn't want to do a plain old mashed potato topping so decided to mash up 3 different veg instead.

Can you tell what they are?

Carrot, parsnip, swede.

With a bit of wholegrain mustard thrown in for good measure :-)

Triple Topped Triple Filled Fish Pie

Print-friendly recipe

Serves 4 (made in an 8" pie dish):

Half a swede, chopped
Carrot, chopped
Parsnip, chopped
1 salmon fillet, chopped
1 haddock fillet, chopped
100g king prawns
200g light cream cheese
150ml hot veggie or fish stock
4 tsp cornflour
4 mushrooms, sliced
2 spring onions, chopped
Juice of half a lemon
1 tbsp parsley
1 tbsp tarragon
1 tbsp wholegrain mustard
Pepper

1) Boil the swede, carrot and parsnip for about 15 minutes until just tender.
2) Heat the cream cheese with the stock. Once smooth, spoon a little out to blend with the cornflour, then add back in.
3) Add the salmon, haddock and prawns. Stir gently until cooked through. Mix in the spring onions and mushrooms.
4) Squeeze in the lemon juice, and sprinkle in the parsley, tarragon and pepper to taste.
5) Transfer to a pie dish. Drain the veg, add a tbp wholegrain mustard and mash.
6) Spoon over the filling and bake at 190 degrees C for about half an hour.

You can stick it under the grill afterwards too to crisp up the topping if you like.

Note to self: mashed toppings and fish fillings do not lend themselves to beautiful composition.

Pie out.

Read my other Friday Pie-Day adventures.