About this recipe:A very special fish pie that is sure to please everyone. The recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden tumeric potato pastry crust.
150g plain flour
½ tsp ground turmeric
100g mashed potato
100g sunflower margarine, chilled and diced
1 tbsp semi-skimmed milk, to glaze
1 tbsp dried breadcrumbs
400g skinless white fish fillets (such as cod, haddock, coley or hoki)
200g peeled prawns or seafood mix (including mussels and squid)
2 leeks, trimmed and thinly sliced
125g frozen peas, thawed
2 tbsp chopped fresh parsley
leaves from 2 sprigs of fresh thyme
grated zest of 1 lemon
500ml semi-skimmed milk
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Method Prep:35min › Cook:25min › Ready in:1hr
First make the pastry. Sift the flour and turmeric into a bowl and, using a fork, mix with the potato until blended. Rub in the margarine, then draw together into a dough, adding trickles of cold water if necessary to bind together. Wrap in cling film and chill in the fridge for about 20 minutes.
Meanwhile, prepare the filling. Cut the fish into small chunks and put into a medium pie dish of about 1.25 litre capacity. Mix in the prawns or seafood, leeks, peas, parsley, thyme and lemon zest.
Blend the cornflour with a little of the milk in a basin. Heat the rest of the milk until almost boiling, then stir into the cornflour paste. Return to the pan and cook, stirring, until the sauce thickens. Season to taste and pour over the fish filling. Set aside to cool for 15 minutes. Preheat the oven to 200°C/gas 6.
Roll out the pastry between 2 large sheets of cling film to approximately the size and shape of the top of the pie dish. Remove the top sheet of film and lay the pastry on top of the filling. Remove the other sheet of film.
Press and trim the pastry edges to neaten, and make a small slash in the centre of the lid. Brush with the milk, then sprinkle with the crumbs. Place the pie dish on a baking sheet and bake for 10 minutes, then reduce the heat to 180°C/gas 4 and bake for a further 15 minutes.
Alternatively, top the pie with mashed potatoes flavoured with chopped fresh parsley or chives. Bake for 20 minutes at 200°C/gas 6.