INGREDIENTS & METHOD:
Peel 2 large potatoes, cut into small dice, cover with hot water and boil to make the mash topping.
In another pan soften 2 handfuls of chopped onions in a little oil and butter; add a good handful (about 100g) of diced white fish - I used Pollock - and cook until fish begins to colour. Add 2 handfuls of prawns and 1 handful of shelled mussels. Mix together gently and then make a roux with 1 tsp of plain flour before whisking in half a cup of milk. Stir in 1tsp (dried) chives, half a tsp of English mustard, 1tsp salt and a pinch of black pepper. Cook through for a few minutes and then transfer to an oven-proof pie dish. Top with the mashed potato - I forgot to glaze mine with egg-wash - and bake in a hot oven for approx 15 mins.
In another pan soften 2 handfuls of chopped onions in a little oil and butter; add a good handful (about 100g) of diced white fish - I used Pollock - and cook until fish begins to colour. Add 2 handfuls of prawns and 1 handful of shelled mussels. Mix together gently and then make a roux with 1 tsp of plain flour before whisking in half a cup of milk. Stir in 1tsp (dried) chives, half a tsp of English mustard, 1tsp salt and a pinch of black pepper. Cook through for a few minutes and then transfer to an oven-proof pie dish. Top with the mashed potato - I forgot to glaze mine with egg-wash - and bake in a hot oven for approx 15 mins.
