British Fish Pie with Scallops and King Prawns
Servings: 6
Calories: 331kcal
These mini fish pies with scallops an king prawns are my favorite among traditional British pies, they make the perfect comfort food for chilled Spring evenings.
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Ingredients
- 200 g white fish fillets cut into small cubes
- 350 g king prawns peeled
- 350 g scallops cleaned
- 1 cup frozen peas
- ½ leek very finely minced
- 1 cup spring onion chopped
- 1 cup fresh spinach leaves chopped
- zest and juice of 1 organic lemon
- 2 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 2 tablespoon creme fraiche optional
- 100 ml vegetable stock
- Extravirgin Olive oil
- Sea salt and pepper
For the mash:
- 1 kg floury potatoes
- 2 tablespoons extra-virgin olive oil
- sea salt and pepper
Instructions
- Heat oven to 360F/180C. Boil the potatoes for 20 mins.
- Drain, season and mash with the olive oil until creamy and soft, add more oil if necessary.
- Heat a large frying pan until screaming hot, and quickly sear scallops and king prawns for about 10 seconds on each side.
- Transfer the seafood in a large bowl, and add the white fish.
- Add in all the vegetables, juice and zest of a lemon, thyme and parsley. Season with salt and pepper to taste and drizzle with oil.
- Mix all the ingredients well, and pour the creme fraiche in (optional) and stock.
- Divide the mixture among mini individual casserole pots or a large pie oven-proof dish.
- Spread the potato mash evenly over the top of the fish and veg.
- Place in the oven for around 10 minutes, or until cooked through, crispy and golden on top.
- Serve immediately and enjoy!
Nutrition
Calories: 331kcal | Carbohydrates: 37g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 402mg | Potassium: 1229mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 48mg | Calcium: 97mg | Iron: 3mg