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How to make Fish & prawn pie

Yield = 6
Prep time: 0:40
Cook time: 0:55
Total time: 1:35

Ingredients

  • 500ml (2 cups) milk
  • 1 brown onion, quartered
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 6 peppercorns
  • 350g firm white fish fillets (such as ling, hapuka, barramundi, flathead)
  • 300g smoked cod, skin and bones removed
  • 50g butter
  • 2 sticks celery, chopped
  • 1 large carrot, peeled, chopped
  • Fronds from 1 fennel bulb
  • 2 garlic cloves, crushed
  • 2 tbs Pernod (or 1/4 cup white wine)
  • 40g (1⁄4 cup) plain flour
  • 250g green prawns, peeled, deveined
  • 1⁄4 cup chopped fresh chives
  • 1 tbs chopped fresh tarragon
  • 1 tbs finely grated lemon rind
  • 1 tbs lemon juice
  • 20g butter, extra, finely chopped

Mashed potato topping

  • 1kg desiree potatoes, peeled, coarsely chopped
  • 85g butter
  • 85g (1⁄3 cup) sour cream
  • 80ml (1⁄3 cup) pouring cream
  • Pinch freshly grated nutmeg

Method

  • Step 1 For the mash, place potato in a large saucepan. Cover with cold water. Season with salt. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until very tender. Drain well. Return to pan. Add butter, sour cream, pouring cream and nutmeg. Mash with a potato masher until smooth.
  • Step 2 Meanwhile, place the milk, onion, bay leaves, thyme and peppercorns in a deep frying pan over medium-low heat. Bring to a gentle simmer. Add the combined fish. Poach for 3-4 minutes or until fish is just cooked through. Remove fish with a slotted spoon. Transfer to a plate. Strain poaching liquid through a sieve into a jug and reserve. Discard solids.
  • Step 3 Preheat oven to 200C/180C fan forced. Heat butter in a large saucepan over medium heat. Add celery, carrot, fennel fronds and garlic. Cook, stirring occasionally, for 4 minutes or until vegetables are soft. Add Pernod. Simmer for 2 minutes or until almost all evaporated. Reduce heat to medium-low. Add the flour. Cook, stirring, for 30 seconds. Gradually stir in reserved poaching liquid. Simmer, stirring often, for 5 minutes or until thickened slightly. Remove from heat. Add the prawns, chives, tarragon, lemon rind and juice. Season. Coarsely flake the fish. Add to pan. Stir to combine. Pour mixture into a 2L (8 cup) baking dish.
  • Step 4 Spread mash over pie. Sprinkle with extra butter. Bake for 15-20 minutes or until bubbling and golden.