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
Nutrition (per serving)
- Calories
- 325 kcal
- Protein
- 33.2 g
- Carbohydrate
- 13.9 g
- of which sugars
- 7.5 g
- Fat
- 14.4 g
- of which saturates
- 8.4 g
- Fibre
- 2.7 g
- Salt
- 0.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Gently poach the cod in the milk for 6 minutes, then remove with a slotted spoon, reserving the milk. Flake the fish.
- 2
Melt the butter in a saucepan over medium heat. Add the flour and stir for 2 minutes to form a roux.
- 3
Gradually whisk in the reserved milk until smooth. Simmer, stirring, for 5 minutes until thick.
- 4
Stir in the dill, lemon zest, peas, raw prawns, and flaked cod. Season generously.
- 5
Cool the filling completely, then freeze in a foil pie dish or tub. Do not freeze with mashed potato topping.
- 6
To serve, defrost overnight, top with freshly made mash, and bake at 200°C for 25 minutes until bubbling.
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