Ingredients (Serves 6)
- 350g smoked haddock
- 200g king prawns
- 250g Salmon Fillets
- 1 large butternut squash (cut into cubes)
- 6 Carrots (Sliced thinly)
- 2 medium onions (Diced)
- 400g frozen peas
- 4 cloves garlic (Crushed)
- 400ml Whole Milk
- 3 dsps Crème fraiche
- 2 lemons (Juice of)
- 150g cheddar cheese
- 10g Butter for cooking
- Salt & pepper
Ingredients (Serves 6)
- 350g smoked haddock
- 200g king prawns
- 250g Salmon Fillets
- 1 large butternut squash (cut into cubes)
- 6 Carrots (Sliced thinly)
- 2 medium onions (Diced)
- 400g frozen peas
- 4 cloves garlic (Crushed)
- 400ml Whole Milk
- 3 dsps Crème fraiche
- 2 lemons (Juice of)
- 150g cheddar cheese
- 10g Butter for cooking
- Salt & pepper
Directions
- Preheat the oven to 190’
- Prepare the butternut squash by peeling and cutting into cubes, then pop into a pan of boiling water. Add two of the chopped carrots and simmer for 10-12 minutes until soft.
- Meanwhile, heat butter in a large frying pan over medium heat and add in the diced onion, cooking until they begin to soften
- Transfer the onion to a large oven dish
- Cut the fish into chunks and pop into a large frying pan and cook for 4-5 minutes turning frequently.
- Add the garlic, milk and juice of 1 lemon to the frying pan of fish and simmer for a further 3-4 minutes.
- Assemble the prawns, carrots, peas and crème fraiche in the oven dish and season well.
- Pour over the fish mixture, squeeze over the juice of the final lemon and evenly grate half the cheese over the top.
- Mash the butternut squash (and carrot) with 10g butter and seasoning and spread over the top of the pie evenly, covering all corners of the oven dish
- Throw into the preheated oven and bake for 20 minutes
- Pull out, grate the remainder of the cheese over the top of the pie then return for a final 10 minutes until the cheese has melted on top of the pie.
- Serve with some fresh chopped dill and/or parsley