This is a simplified version of a traditional pie because you don't need to poach the fish or make a white sauce.
Serves 4
Ready in about 1 1/4 hours
Per serving:
932kcals
57.2g fat (38.4g saturated)
50.3g protein,
56.4g carbs
6.1g sugar
0.8g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Put the potatoes in a saucepan of lightly salted water and bring to the boil over a high heat. Cook for 15 minutes or until tender.
Make sure you put the dish on a baking tray before it goes into the oven. As it cooks, the sauce often bubbles up and over the side of the dishes or dish – it's much easier to wash the tray than scrub the burnt bits off the bottom of the oven!
2. Meanwhile, make the filling. In a large bowl, mix the mascarpone, crème fraîche and cornflour. Gently fold in the fish, prawns, peas, chives and some seasoning. Spoon into 4 x 500ml individual ovenproof dishes or a deep 2-litre ovenproof dish.
3. Drain the potatoes well and mash until smooth. Beat in the milk and cheese and some salt and pepper. Spoon over the filling, then bake for 30-40 minutes (check the individual dishes after 30 minutes), until piping hot and the fish is cooked through. Set aside for 5 minutes before serving.
© delicious. magazine
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