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Fish Pie with Swede & Potato Topping

Serves: 4 Prep & Cooking time: 1 ¼ Hours


500g Floury Potatoes

1 Medium Swede (about 600g) cut into chunks

25g Butter, softened

1/2 tsp chopped Fresh Herbs

150ml Vegetable Stock

4 tsp Cornflour, blended with 4 tbsp cold water

650g Skinless, boneless cod cut into large chunks

100g Peeled Cooked Prawns

1 tsp Fresh Chopped Parsley


1/ Cook the potatoes and swede in boiling water until tender (about 20 minutes). 2/ Preheat the oven to 190C/gas 5/fan 170C. Mix the softened butter with the fresh herbs to make a ball. While the potatoes and swede cook, put the butter ball and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick. 3/ Stir the fish into the sauce with the prawns and parsley. Season with some pepper. 4/ Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with fresh seasonal vegetables.

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