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Classic Fish Pie with Prawns

Classic Fish Pie with Prawns

By Documenting My Dinner

A delicious twist on a tried and tested classic, Documenting my Dinner includes juicy prawns as part of her pie filling, and tops with delicious mash.

Serves 4.

doc my dinner fish pie

Ingredients

  • 800g Maris piper potatoes
  • 60g butter
  • Tablespoon each of whole grain mustard and Dijon mustard
  • One shallot, finely chopped
  • 1-2 anchovies, finely chopped
  • 1 clove garlic, finely chopped
  • Heaped tablespoon plain flour
  • Small glass white wine
  • 500ml milk
  • 1 fish stock pot
  • 500g fish pie mix
  • 150g raw king prawns – sub for Amity Cooked Coldwater Peeled Prawns
  • Tablespoon each of finely chopped flat leaf parsley and dried or fresh dill
  • Salt and white pepper

Method

  • Peel and chop the potatoes into small chunks and put into cold, salted water. Bring to the boil and simmer for around 10 minutes, until soft. Drain and allow to steam dry for a couple of minutes. Add 30g of the butter and mash until creamy. Stir through both kinds of mustard. Season with salt and white pepper. The mash potato for a fish pie shouldn’t be too wet so I don’t add milk.
  • Add the remaining butter, the shallot, garlic and anchovies to a large pan over a medium heat. Fry for 4-6 minutes until softened and the anchovies have completely broken down. You don’t want to colour the shallot, you just want it softened.
  • Add the heaped tablespoon of plain flour and stir to combine. Add the white wine and then gradually add the milk little by little until all combined. Bring to the boil, stirring constantly, and simmer for 5 minutes to thicken the sauce and cook out the flour.
  • Add the fish stock pot, parsley and dill and stir through until the stock pot is dissolved. Taste and season if required with salt and white pepper.
  • Heat the oven to 200C. Add the fish and prawns to the sauce and stir through to combine before pouring into a baking dish. Pipe the mashed potato on top and bake in the oven for 25 minutes until bubbling and the mash potato has gone golden on top.
  • Serve this Classic Fish Pie with some green veg.
Kerry Doc my Dinner

About Documenting My Dinner

Long time customer and Amity contributor Documenting My Dinner, aka Kerry Whyte, is an Aberdeen-based food blogger with a passion for cooking from scratch and encouraging others to do the same Always keen to use local produce in her cooking and dabble with unusual ingredients, Kerry juggles her food blog and Instagram @documenting_my_dinner with her full time job as a solicitor. We love Kerry's passion for local produce and amazing dishes.

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You can change your box whenever you want by logging into your account or by contacting us directly. You can change the frequency, change the box type or even cancel.

Select Frequency

Each box can be purchased as a one time purchase or why not choose to have it delivered every week, every 2 weeks or every 4 weeks for hassle free From Shore to Door fish deliveries. Our subscriptions have excellent savings and can be cancelled anytime.


Choose Box

We have 9 fish boxes available to suit everyone, whether it’s the Family Favourites, the Fish Supper or Luxury BBQ Fish Box, each one is great value for money.

Or why not choose the Skippers Choice Taster Box, you select which fish you don’t like then let us handpick a selection of products from our wide range of best selling Scottish seafood. We will try and give you a different selection each time.