Fish Pie with Saffron Mash

By Dixie Elliott

Fish Pie with Saffron Mash
The ultimate comfort food. Topped with saffron mash and packed with prawns, scallops and white fish fillets, there's no better dish to take you into Autumn

 

Serves 4

800g potatoes, peeled, chopped

½ tsp saffron threads

100g butter

¾ cup milk or pure cream

white pepper

1 large brown onion, finely chopped

⅓ cup plain flour

2 cups low-fat milk

50
0g thick white fish fillets, cut into 5cm pieces

12 green prawns, peeled, deveined

12 scallops, cleaned

1 bunch chives, finely chopped

⅓ cup grated tasty or gruyère cheese

2 tbsp finely grated parmesan

1 Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium high, partially cover and simmer for 20 minutes or until soft.

2 Meanwhile, place saffron threads into a small bowl and cover with 1 tbsp boiling water. Stand for 10 minutes. Drain cooked potatoes and return to hot pan. Place over heat for 1 minute to dry. Remove from heat. Add 40g butter and milk or cream to potatoes and mash until smooth. Stir in saffron mixture. Season with salt and white pepper.

3 Preheat oven to 180˚C. Heat 60g butter in a deep frying pan over a medium heat. When melted, add onion and cook until soft. Sprinkle flour into pan and stir until combined. Cook for 2 minutes. Remove from heat and add milk, stirring until well combined. Return pan to heat and stir until mixture comes to the boil. Add seafood.

4 Remove from heat and stir through chives. Season with salt and white pepper. Spoon mixture into an 8-cup-capacity ovenproof dish. Spoon potatoes over seafood. Sprinkle with cheeses and bake for 20-25 minutes or until potatoes and cheese are golden. Serve.

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