Epic Fisherman's Pie with Prawns

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 1bunch parsley
• 10g pepper and garlic seasoning
• 300g basa fish fillets
• 150g peas
• 200g peeled prawns
• 375ml (1½ cups) boiling water
• 20g butter
• 15ml plain flour
• 60ml (¼ cup) milk

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Grease a 1L (4 cup) baking dish. Peel the potatoes and cut into 2cm chunks. Cut the carrot into 1cm chunks. Finely chop the parsley leaves and stems, keeping them separate. To make the stock, put 3 tsp pepper and garlic seasoning (see Make it yours) in a heatproof jug, add 375ml (1½ cups) boiling water and stir to dissolve.
2. Step 2 — Make potato topping
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender. Drain, then return to the pan and mash until smooth. Add the parsley leaves and 10g butter, season with salt and stir to combine.
3. Step 3 — Start filling
   Meanwhile, cut the fish into 3cm chunks. Melt 10g butter in a medium deep frypan over medium-high heat. Cook the carrot and parsley stems, stirring, for 3-4 mins until softened. Add 1 tbs plain flour and cook, stirring, for 1 min or until golden.
4. Step 4 — Finish filling
   Gradually add the stock and 60ml (¼ cup) milk to the carrot mixture, stirring constantly, and bring to the boil. Cook for 5 mins or until slightly thickened. Stir in the peas, prawns and fish and cook for 2 mins. Remove the pan from the heat. Season with salt.
5. Step 5 — Bake pie and serve up
   Transfer the filling to the baking dish (see Make it yours), then spoon over the potato topping. Bake the pie for 15 mins or until golden brown. Divide among plates and enjoy!
6. Step 6 — Make it yours
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ Traditionally, fisherman's pie has boiled egg in the filling. If you like, add 2 boiled eggs, quartered, to the filling before topping with the mashed potato in Step 5.

Allergens

Milch, Gluten, Wheat, Sesamsamen, Sojabohnen, Sulfit, Fisch, Crustacean