Fish and Prawn Pie Topped with Mashed Potatoes

Fish pie on it's own can sometimes be a bit tasteless.  So because I love prawns, I decided to add some prawns to a fish pie.

Now, I have to admit I tried this twice as it did not turn out the first time!  This was really annoying as I wasted the prawns, but it made me more determined to get it right the second time.

This fish pie is made more tasty by the addition of  these king prawns.  The two textures go very well together, and the prawns are nice and soft if not overcooked. 

I have served it with my quinoa salad.

If you do not like prawns, I would put some soy sauce in, or extra salt and pepper, or even a bit of chili or curry to give it some extra taste.

Or, the prawns could be replaced with a similar quantity of extra fish if you do not like prawns.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Makes: 3 servings

400g potatoes, peeled
1 medium leek, washed
65g butter
250g king prawns 
20 g plain flour
250g white fish fillets, cut into bite sized pieces
435ml milk
2 tbsp parsley, chopped

Peel the prawns, and cut them in half if they are king prawns - nowadays all the Australian prawns are very large ones.

Preheat the oven to 220°C or 200° if your oven is fan forced.

Boil the potatoes, covered, until they are tender enough to mash.

Meanwhile, slice the leek thinly using mainly the white part, and a bit of the light green part only.  Discard the rest of the leek.

Fry the leeks in about 30 g of the butter over a medium heat.  Stir them until they are soft - this is only a few minutes generally, though I like mine just browning.

Stir in the flour, and cook this mixture for about a minute, and then add just over 3/4 of the milk.

Stir until this mixture boils and gets thicker - which is not long.  Season to taste with salt and pepper, though I use very little salt.  

Add the fish, prawns and parsley to the mixture.

Stir this into the sauce which will be very thick, however the fish will give off liquid as it cooks, so it doesn't matter if the sauce is very thick.

Put this fish mixture into a 1 litre, or 4 cup pie/casserole  dish. 

Mash the potatoes with the some more of the butter and the remaining milk.  The potato should be of good spreading consistency so you can put it over the fish mixture.  If it is too thick, add a bit more milk, and then spread over the fish. 

Make a pattern on the potato with a fork to make it look attractive!

Cut the remaining butter and dob it on top.

If your pie dish is shallow, put it on a baking dish as it could run over as it bakes, and doing this will save you cleaning the whole oven if it happens.

Bake it for about 25 minutes, or until it is starting to go golden, and the sauce is bubbling up through the potatoes.

And there you have it, my lovelies - fish and prawn pie made easy for you!

This meal can be made a day ahead, as I found it had even more taste after heating it in the microwave the next day.  However do not heat for long as prawns are nicer when not over cooked.

I served it with my quinoa, almond and apricot salad.


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