© J Sainsbury plc 2020
Luxury fish pie
Topped with overlapping slices of potatoes instead of the usual mash, this fish pie makes a tasty family feast
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Ready in 1 hour 5 minutes
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Cooking time 50 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 30g unsalted butter
- 1 onion, thinly sliced
- 2 leeks, trimmed and sliced
- 1 clove garlic, peeled and crushed
- 200g broccoli, cut into small florets
- 40g plain flour
- 400ml semi-skimmed milk
- 75ml reduced-fat crème fraîche
- 100g young leaf spinach
- 240g salmon fillet, skinned and cut into pieces
- 260g skinless and boneless cod fillet, cut into pieces
- 700g Maris Piper potatoes, peeled and sliced into thin rounds
- 1 tbsp sunflower oil
Method
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1
Preheat the oven to 200ºC/fan 180ºC/gas mark 6. In a large saucepan, melt the butter, then add the onion, leeks and garlic. Gently cook for 5 minutes, until softened.
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2
Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 2 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
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3
Add the flour to the softened leek mixture, stir, and cook for a further 1 minute. Slowly add the milk, stirring the entire time. When all the milk has been added, continue to stir until the sauce has thickened. Simmer for 2-3 minutes.
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4
Stir in the crème fraîche. Next, add the cooked and drained broccoli, the spinach and the salmon and cod pieces. Mix until well combined, then transfer the mixture to a 2-litre pie dish.
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5
Layer the potato slices on top, overlapping slightly and making sure there are no gaps. Brush with the oil, then bake for 40 minutes.
