Kerrymaid’s Luxurious Fishermans Pie

Ingredients

• 350g Cod Fillet (skinned)
• 150g Smoked Haddock Fillet(Undyed)
• 200g Salmon Fillet (skinned)
• 200g Frozen King
• Prawns (defrosted)
• 50g Kerrymaid Premium Baking Block
• 50g Plain Flour
• 300ml Fish Stock
• 150ml Kerrymaid Double
• 3tbsp Fresh Dill (chopped)
• Seasoning to taste
• TOPPING:
• 2kg Sweet Potato (peeled and diced)
• 125ml Kerrymaid Double
• 50g Kerrymaid Premium Baking Block
• 50g Kerrymaid Grated White
• Chopped Dill to garnish

Method

1. Preheat oven to 190°C

2. To make the sauce, slowly melt the Kerrymaid Premium Baking Block on a medium heat in a heavy bottomed pan

3. Mix in the flour to form a roux, keeping the flour and butter mixture moving for 3-4 minutes. Turn the heat down and pour in the fish stock 100ml at a time, mix well after each pour to ensure a silky-smooth consistency

4. Return to the heat, add the Kerrymaid Double and fresh dill, mixing well until smooth

5. Into a casserole dish, dice the cod, salmon and haddock, add the king prawns and fish sauce and cool

6. For the topping, boil the sweet potatoes, lower to a simmer and cook for 15-20 mins

7. Once tender, drain the sweet potatoes, add the Kerrymaid Double and Kerrymaid Premium Baking Block to make the mash

8. To assemble, lay or pipe the sweet potato mash onto the chilled fish and sauce mixture, then sprinkle with Kerrymaid Grated White

9. Bake for 20-25 minutes until golden and crispy on top and bubbling all the way through. Serve, topped with a little chopped dill

TOP TIP FROM OUR CHEF

• ADAPT THIS RECIPE FOR THOSE SUFFERING WITH DYSPHAGIA BY PUREEING THE FISH AND SAUCE MIXTURE. PIPE SWEET POTATO MASH ON TOP, COVER WITH FOIL AND GENTLY HEAT UNTIL PIPING HOT

Allergens

• Contains: SULPHUR DIOXIDE & SULPHATES, Celery, Crustaceans, Cereals containing Gluten, Fish