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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!)
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • For the crust:
  • ½ swede
  • 1 carrot
  • 1 turnip
  • ½ celeriac
  • 50 g Mature cheddar or Emmental cheese
  • 50 g butter
  • Salt & pepper
  • For the pie:
  • 1 Tbsp olive oil
  • ½ red onion
  • 1 carrot
  • ½ red pepper
  • ½ tsp cayenne
  • 150 g mixed fish fillets e.g. cod, smoked haddock, salmon cut into chunks
  • 150 g mixed precooked seafood ( mussels, prawns, squid)
  • 50 ml double cream
  • 100 g spinach or curly kale
  • 2 Tbsp chopped chives
  • sea salt & freshly ground black pepper

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Meanwhile, grease an oven dish and scatter the fish and seafood bits around.
  4. Finely chop the onion, red pepper and carrot.
  5. 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.
  6. Pour the creamy vegetable mixture over the fish and cook in the oven for 20 minutes.
  7. Drain the root vegetables and mash them with the butter, using a potato masher or stick blender. Season with salt &pepper.
  8. Take the fish dish out of the oven. Turn the oven up to 200°C or to the grill.
  9. Scatter half of the chives over the fish. Mix the remaining chives with the mash, then spread it evenly over the fish, covering well.
  10. Grate the cheese all over the mash, season with ground pepper, then return to the oven until golden brown - for about 10 minutes.
  11. Serve with some chopped parsley or chives sprinkled on top.