Thai-style Fish Pie
For a really hearty yet healthy family supper you should give this delicious Thai-Style Fish Pie a try! Don’t worry about it being too spicy for the kids, the green curry paste is quite mild – giving the pie a gentle piquancy – and the chilli can be halved if it’s a hot one! This is a dairy-free version – if that isn’t a requirement for you then do use normal cow milk and butter in place of the almond milk and sunflower spread, but the coconut milk is a must to give it that special Thai flavour!
Ingredients
Method
- Preheat the oven to 180°C.
- Mix together the sauce ingredients (except the coriander leaves) in a saucepan over a medium heat.
- Bring just to the boil, stirring,constantly then remove from heat, stir in the coriander and allow to infuse..
- Meanwhile, boil the potatoes,then simmer for 12-15 minutes Drain,and mash them smooth with the butter and milk.Season to taste.
- Spread the filling across a suitable (about 1¼ litre) baking dish.
- Having removed the lemongrass and whole kafir leaves from the sauce, pour it over the filling.
- Smooth the topping over, then add some dots of sunflower spread and rake the surface with a fork.
- Cook in the oven 30 minutes then serve with green vegetables of your choice.