Fish Pie

MACROS Per Serving (Serves 4): 528kcal, C46g, F24g, P39g – (Macros may vary depending

on brands used)

Could easily serve 6 which would make the macros: 352kcal, C31g, F16g, P26g

Prep: 10min

Cook: 40min

Ingredients:

1kg Potatoes, peeled & cut into 2cm chunks

1 Carrot - grated

2 Sticks Celery - grated

120g Cheddar Cheese - grated

1 Lemon (Grate zest & all juice)

1⁄2 fresh red chilli - grated

4 sprigs fresh fat-leaf parsley

2 salmon fllets, Skin off

300g smoked haddock fllets, skin off

125g raw peeled king prawns

2 tbsp olive oil

Optional: Handful Spinach, 2 ripe tomatoes roughly

chopped

Method:

1. Preheat the oven to 2ooC/40F/Gas Mark 6

2. Peel the potatoes and cut into 2cm chunks, cook in salted boiling water for around 12min or until

tender

3. Peel the carrot then grab a deep baking tray/dish and grate the carrot, celery & cheese into the

dish

4. Switch to the fne side of the grater and grate the lemon zest & chilli into the dish. Finely chop the

Parsley (Stalks and all) and add to the dish – mix well

5. Slice the salmon & Haddock into bite-size chunks then add to the tray with the prawns

Squeeze over the lemon juice, drizzle lightly with Olive oil and season with a good pinch of sea salt

& pepper.

6. If you are adding spinach and/or tomatoes roughly chop them and add. Mix everything together

well

7. Drain the potatoes and return to the pan, add some olive oil, salt & pepper then mash until

smooth

8. Dot and spread the mash evenly over the top of the fsh mixture

9. Bake in the oven for 40mins or until crispy and serve with ....... Tomato ketchup or baked beans

or steamed veg or a big salad

Angi Pilika