Name: Easy-to-scale cheesy fish pie with kale
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 200g Maris Piper potatoes , cut into chunks -; 1 tbsp butter -; 1 tbsp flour -; 200ml whole milk , plus 1 tbsp -; ½ tsp Dijon mustard -; 100g cheddar , gruyère or emmental, grated -; 200g fish pie mix (we used a mix of salmon, haddock and prawns) -; 50g frozen peas -; 50g shredded kale -; 1 spring onion , finely sliced -; 1 tbsp parmesan , finely grated -; green salad , to serve (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy-to-scale cheesy fish pie with kale

1. 200g Maris Piper potatoes , cut into chunks -

2. 1 tbsp butter -

3. 1 tbsp flour -

4. 200ml whole milk , plus 1 tbsp -

5. ½ tsp Dijon mustard -

6. 100g cheddar , gruyère or emmental, grated -

7. 200g fish pie mix (we used a mix of salmon, haddock and prawns) -

8. 50g frozen peas -

9. 50g shredded kale -

10. 1 spring onion , finely sliced -

11. 1 tbsp parmesan , finely grated -

12. green salad , to serve (optional) -

How to cook deliciously - Easy-to-scale cheesy fish pie with kale

1. Stage

Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.

2. Stage

Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.

3. Stage

Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.

4. Stage

Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.