Salmon & spinach fish pie with sweet potato

Name: Salmon & spinach fish pie with sweet potato
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 250 ml semi skimmed milk; 200 ml fish stock; 500 g Waitrose Prime Salmon Fillet; 200 g Waitrose Cooked & Peeled Canadian Prawns; 250 g essential Waitrose Spinach; 75 g butter; 50 g plain flour; 20 g fresh dill, chopped; 170 ml soured cream; 750 g large floury potatoes, such as Maris Piper, scrubbed and halved; 750 g sweet potatoes, scrubbed and halved; White pepper, to season

This take on a classic fish pie is the perfect warming fish dish. It works really well for all the family at home, or equally to impress your guests at a dinner party.

4.5 out of 5 stars(3) Rate this recipe

Serves6
CourseMain meal
Prepare30 mins
Cook1 hr
Total time1 hr 30 mins

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250ml semi skimmed milk
200ml fish stock
500g Waitrose Prime Salmon Fillet
200g Waitrose Cooked & Peeled Canadian Prawns
250g essential Waitrose Spinach
75g butter
50g plain flour
20g fresh dill, chopped
170ml soured cream
750g large floury potatoes, such as Maris Piper, scrubbed and halved
750g sweet potatoes, scrubbed and halved
White pepper, to season

Preheat the oven to 200ªC, gas mark 6. Put the milk, stock and fish in a roasting tin. Cook for 12-15 minutes until the fish is just cooked through and no longer translucent – it should break into flakes. Using a fish slice, lift the fish onto a plate, reserving the liquid. Break the fish into large chunks, discarding any skin. Arrange, with the prawns, over the base of a shallow 2-litre ovenproof dish.
Wash the spinach and place in a pan with the water still clinging to the leaves. Wilt for 2–3 minutes, then drain thoroughly. Add to the fish in small spoonfuls.
Melt 50g of the butter in a medium pan, add the flour and cook for 1 minute. Off the heat, gradually add the reserved fishliquid, stirring each addition in and keeping the sauce smooth. Return to the heat and bring to the boil, stirring all the time, then simmer for 3-5 minutes stirring occasionally. Off the heat, stir in the dill and soured cream and season with the white pepper. Pour over the fish and leave to cool.
Cook the potatoes separately, in two large pans of boiling water for 15 minutes until tender. Drain and mash, then mix the remaining butter and seasoning into the plain potato. Stir the two mashes together but don’t over-mix. Spoon over the fish to completely cover. Cook for 35–40 minutes until golden brown and crisp on top. Serve with steamed broccoli or sugar snap peas.

Typical values per serving when made using specific products in recipe