Triple Topped Triple Filled Fish Pie Recipe
You'd usually have 3 different types of fish in the filling so I've done three different toppings too!
http://hungryjenny.blogspot.com/2010/04/friday-pie-day-triple-topped-triple.html
Ingredients
- Half a swede, chopped
- Carrot, chopped
- Parsnip, chopped
- 1 salmon fillet, chopped
- 1 haddock fillet, chopped
- 100g king prawns
- 200g light cream cheese
- 150ml hot veggie or fish stock
- 4 tsp cornflour
- 4 mushrooms, sliced
- 2 spring onions, chopped
- Juice of half a lemon
- 1 tbsp parsley
- 1 tbsp tarragon
- 1 tbsp wholegrain mustard
- Pepper
Directions
- Boil the swede, carrot and parsnip for about 15 minutes until just tender.
- Heat the cream cheese with the stock. Once smooth, spoon a little out to blend with the cornflour, then add back in.
- Add the salmon, haddock and prawns. Stir gently until cooked through. Mix in the spring onions and mushrooms.
- Squeeze in the lemon juice, and sprinkle in the parsley, tarragon and pepper to taste.
- Transfer to a pie dish. Drain the veg, add a tbp wholegrain mustard and mash.
- Spoon over the filling and bake at 190 degrees C for about half an hour.
Useful Links
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 160 | 50% |
| Total Fat 17.74g | 22% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 528mg | 22% |
| Potassium 624mg | 18% |
| Total Carbs 14.3g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.44g | 3% |
| Protein 26.26g | 42% |
