Fish Prawn And Potato Pie Food

PRAWN & POTATO PIE

Steps:

• Peel and cube the potatoes. Cook in a pan of boiling water for 15 mins or until tender. Drain and mash with 4 tbsp olive oil until smooth. Season to taste. Heat the cheese sauce in a pan, stir through the prawns and spinach, and cook gently for 1-2 mins. Spoon the mixture into a medium pie dish and top with the mash. Pop under a hot grill and cook for 6 mins until golden and the filling is bubbling.

DOMINO POTATO, COD, PRAWN & CHORIZO PIE

Steps:

• Peel and thinly slice the potatoes, tip into a pan of cold water and bring to a simmer. Turn off the heat, leave the potatoes in the water for 1 min, then drain and leave to cool in a colander. The potatoes should still feel firm and hold their shape. Put the cod in a wide, deep pan and pour over the milk. Add 2 bay leaves and saffron and bring to a gentle simmer, cover with a lid, then lower the heat and cook for 2 mins. Turn off the heat and leave the fish in the pan to continue cooking for 5 mins more.
• Heat the oil and butter in another large pan, add the onion and fennel and cook for 10 mins until starting to caramelise. Add the garlic and chorizo, stir until the oils are released, then stir in the flour.
• Remove the fish from the milk and set aside the bay leaves. Add the milk to the chorizo pan bit by bit, stirring between additions, until you have a smooth, thick sauce. Stir in the parsley, season and remove from the heat.
• Heat oven to 200C/180C fan/gas 6. Pour half of the sauce into a large casserole dish. Flake the fish into large chunks and scatter over the sauce. Add the prawns and spoon over the rest of the sauce.
• Stack 5-6 potato slices together and trim off the edges to create a rectangle- don't worry if it's not perfect. Continue making stacks of rectangular potatoes until they're all used up. Scatter the trimmings over the sauce, then arrange the slices on top in a domino pattern, fanning them out to cover the surface. Tuck the reserved bay leaves and four others in among the potatoes, season and drizzle with oil. Bake for 45 mins until the potatoes are tender and golden and the sauce is bubbling up around the edges. Serve with green veg or salad.

FISH AND POTATO PIE

Steps:

• Peel and boil the potatoes until soft.
• Drain and mash with 1/2 ounce butter and the tablespoon of milk.
• Add the cheese and mix well.
• In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
• Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
• Place the fish filling into a casserole dish.
• Top with the potatoes.
• Sprinkle the parmesan cheese on top of the potatoes.
• Place the sliced tomatoes on top of the potatoes.
• Divide the remaining 1/2 oz butter on top of each tomato slice.
• Bake in a medium pre-heated oven for 40- 50 minutes.
• Serve.