Seafood and vegetable pie
Myfood combining fish pieis a regular dish on my dining table. This time I wanted to add some more (neutral) veggies, as well as needed to use up some root vegetables. I had a bag of mixed seafood in my freezer, so I added that too! Although making this dish was a bit time-consuming – it created 6 portions, most of which I put in the freezer for future meals (so I won’t have to make a fish pie for a month!)
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the root vegetables for the crust and cut them into chunks. Put them into a pan of cold water and cook them until tender.
- Meanwhile, grease an oven dish and scatter the fish and seafood bits around.
- Finely chop the onion, red pepper and carrot.
- Heat the oil in a frying pan and gently sauté the onion, pepper and carrot, then add the cayenne and spinach. When the spinach has wilted add the cream and cook for a couple of minutes. Season with salt and pepper.
- Pour the creamy vegetable mixture over the fish and cook in the oven for 20 minutes.
- Drain the root vegetables and mash them with the butter, using a potato masher or stick blender. Season with salt &pepper.
- Take the fish dish out of the oven. Turn the oven up to 200°C or to the grill.
- Scatter half of the chives over the fish. Mix the remaining chives with the mash, then spread it evenly over the fish, covering well.
- Grate the cheese all over the mash, season with ground pepper, then return to the oven until golden brown – for about 10 minutes.
- Serve with some chopped parsley or chives sprinkled on top.