Fish Pie
Elmlea ‘Emily’s Easy Easter’ Recipes
Prep time35 minutes
Servings6 portions
Ingredients
- 600 g Maris Piper potatoes peeled and chopped
- 25 g butter
- 300 ml Elmlea Double
- 1 fish or vegetable stock cube
- 250 g fresh white fish cut into chunks
- 250 g fresh salmon cut into chunks
- 100 g baby prawns
- 2 hard boiled eggs roughly chopped
- 30 g cheddar cheese
- 75 g frozen peas
- 75 g frozen sweetcorn
- 10 g parsley
| Energy (kcal) | 199 kcal |
| Energy (kJ) | 831 kJ |
| Protein (g) | 14.0 g |
| Carbohydrate incl. fibre (g) | 16.4 g |
| Carbohydrate excl. fibre (g) | 13.7 g |
| Sugar (g) | 2.0 g |
| Fibre (g) | 2.7 g |
| Fat (g) | 8.7 g |
| Saturated fat (g) | 4.0 g |
| Unsaturated fat (g) | 3.4 g |
| Monounsaturated fat (g) | 2.5 g |
| Polyunsaturated fat (g) | 0.8 g |
| Trans fat (g) | 0.1 g |
| Cholesterol (mg) | 88 mg |
| Sodium (mg) | 108 mg |
| Salt (g) | 0.27 g |
| Vitamin A (IU) | 700 IU |
| Vitamin C (mg) | 12.0 mg |
| Calcium (mg) | 59 mg |
| Iron (mg) | 1.10 mg |
| Potassium (mg) | 537 mg |
Instructions
- Pre-heat your oven to 200*c / gas 6.
- Cook the potatoes in salted boiling water until tender.
- Mash the potatoes with the butter, until lump free. Pour in 80ml of Elmlea, season with a little salt and mix thoroughly. Pop a lid on until ready to use.
- Take an oven-proof dish and place the fish into the dish. Scatter over the prawns, frozen peas, sweetcorn and egg.
- In a saucepan warm the remaining Elmlea with the stock cube and stir until the stock cube has dissolved. Pour over the fish.
- Spoon over the mashed potato, and using a fork spread the mash to cover all the fish.
- Sprinkle over the Cheddar cheese and chopped parsley and bake for 25 minutes until the top is golden.
