Cod & Prawn Fish Pie Filling

Ingredients

• 400 g cod loins
• 200 g raw king prawns
• 500 ml full-fat milk
• 40 g butter
• 3 tbsp plain flour
• 100 g frozen peas
• 2 tsp dried dill
• 1 lemon

Method

1. 1

   Gently poach the cod in the milk for 6 minutes, then remove with a slotted spoon, reserving the milk. Flake the fish.

2. 2

   Melt the butter in a saucepan over medium heat. Add the flour and stir for 2 minutes to form a roux.

3. 3

   Gradually whisk in the reserved milk until smooth. Simmer, stirring, for 5 minutes until thick.

4. 4

   Stir in the dill, lemon zest, peas, raw prawns, and flaked cod. Season generously.

5. 5

   Cool the filling completely, then freeze in a foil pie dish or tub. Do not freeze with mashed potato topping.

6. 6

   To serve, defrost overnight, top with freshly made mash, and bake at 200°C for 25 minutes until bubbling.