Lunch/Dinner Salmon & Fennel Pie with Potato Topping
Serves : 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 675g (1½lb) potatoes
- 115g (4oz) butter
- Salt and pepper
- 1 fennel bulb, trimmed and chopped
- 150g (5oz) peas (fresh or frozen)
- 350g (12oz) salmon fillet, skinned and cut into bite-size chunks
- 175g (6oz) peeled prawns
- 425ml (¾pt) cheese sauce
Method
-
Peel the potatoes, cut into even-sized pieces and boil until tender. Drain and mash with 50g (2oz) butter and season to taste.
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Heat the remaining butter in a frying pan and sauté the fennel over a low heat for 5 minutes or until it softens but doesn´t turn brown. Stir in the peas, prawns, salmon and cheese sauce and spoon into an ovenproof dish.
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Preheat the oven to 200°C / 400°F / Gas mark 6. Spoon the mashed potatoes over the fish mixture, pressing down gently in an even layer. Lift the pie on to a baking sheet and bake for 30 minutes or until the potatoes are golden.
