Colcannon fish pie


Serves 4 

For the colcannon topping:
2 tbsp butter
100g Savoy cabbage, sliced
1 leek, washed, trimmed and chopped
400g mashed potato

For the filling:
450ml milk
2 bay leaves
3 spring onions, finely chopped
3 tbsp cornflour
Salt and black pepper
1 tsp Dijon mustard
2 tbsp fresh dill, chopped
160g cod, cut into chunks
160g smoked haddock, cut into chunks
160g salmon fillets, cut into chunks
150g prawns
100g frozen peas

To serve:
Green vegetables

  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Melt the butter in a pan over a medium heat. Add the cabbage and leek and cook for 5-6 minutes until soft.
  3. Transfer the cabbage mixture to a bowl, add the mashed potato and mix to combine well. Season with salt and pepper and set aside.
  4. Pour the milk into a large saucepan, add the bay leaves and spring onions and bring to a simmer.
  5. In a cup, stir together the cornflour and three tablespoons cold water to form a paste. Add this mixture to the milk and simmer for 3-4 minutes or until thickened
    slightly. Season well.
  6. Add the mustard and dill and cook for another two minutes. Discard the bay leaves. Stir in the fish, prawns and peas and transfer into a large ovenproof dish.
  7. Top with the colcannon mash and bake for 30 minutes or until golden on top and bubbling around the edges. Serve with steamed green vegetables.

Per serving: 486kcals, 18g fat (8.6g saturated), 36.7g carbs (10.6g sugars), 44g protein, 4.9g fibre, 0.934g sodium