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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!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • The sauce: 400 ml can light coconut milk
  • 1 long red chilli seeds removed, chopped
  • 2 tsp fish sauce
  • 2 tbs green curry paste
  • 4 kaffir lime leaves 2 shredded
  • Juice of ½ lime
  • 1 lemongrass core
  • 1 tsp honey
  • 2 cm piece ginger grated
  • 2 garlic cloves finely chopped
  • 2 tbs finely chopped coriander leaves
  • The topping: 1.2 kg unpeeled organic potatoes quartered
  • 100 g sunflower spread
  • 50 ml almond milk
  • The filling: 180g prawns
  • 250 g cubed skinless white fish fillets
  • 250 g cubed skinless salmon fillets
  • 150 g peas

Method
 

  1. Preheat the oven to 180°C.
  2. Mix together the sauce ingredients (except the coriander leaves) in a saucepan over a medium heat.
  3. Bring just to the boil, stirring,constantly then remove from heat, stir in the coriander and allow to infuse..
  4. Meanwhile, boil the potatoes,then simmer for 12-15 minutes Drain,and mash them smooth with the butter and milk.Season to taste.
  5. Spread the filling across a suitable (about 1¼ litre) baking dish.
  6. Having removed the lemongrass and whole kafir leaves from the sauce, pour it over the filling.
  7. Smooth the topping over, then add some dots of sunflower spread and rake the surface with a fork.
  8. Cook in the oven 30 minutes then serve with green vegetables of your choice.