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Luxury Colcannon Topped Fish Pie
Luxury Colcannon Topped Fish Pie
Cabbage and Kale added into the sauce
Ingredients
- 1 bag Extra Large Raw and Peeled King Prawns (250g)
- 1 bag Fish Pie Mix (400g)
- 500 g floury potatoes boileduntil tender
- 250 g cabbage shredded and lightly steamed
- 2 tbsp cream (optional)
- Salt and black pepper
- 1 or 2 large or small onions sliced thinly
- Veg Oil for frying
- 2 egg yolks
- 25 g butter plus a knob
- 25 g plain flour
- 4 spring onions finely sliced
- 1 tsp Dijon or English mustard
- 12.5 g pack or a small bunch chives finely snipped
- Handful grated cheddar
- half bunch bunch chives finely chopped
Instructions
For the Colcannon Topping
- Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
- Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
- Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
- Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
- When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.
For the Sauce
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in fish pie mix and king prawns, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives,
- Pour the sauce and fish mix into a large oven proof dish and top with the colcannon mash, brush the mash with the beaten egg and sprinkle over the grated cheddar,
- Bake in the oven for 25-30 minutes or until the sauce is gently bubbling up the sides on 200C/fan 180C
Tried this recipe?Let us know how it was!
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