Mushroom & Seafood Pie
Serves 8
Ingredients:
Topping:
- 1 kg potatoes, peeled and cubed
- 125g butter
- 125ml warm milk
Filling:
- 600ml full cream milk
- 5 bay leaves
- 500g smoked haddock
- 500g prawns, deveined & shell removed
- 500g white button mushrooms, sliced
- 50g butter
- 1 large onion, diced
- 1 large carrot, peeled and sliced
- 1 large leek, washed and sliced
- 40g flour
- 150ml white wine
- 2 tsp Dijon mustard
- ½ tsp cayenne pepper
- Zest of 1 lemon
- 2 Tbsp chives, sliced
- 2 Tbsp dill fronds
- 2 Tbsp breadcrumbs
- 2 Tbsp Parmesan cheese, grated
- Olive oil
- Salt and pepper, to taste
Method:
For the topping:
- Place potatoes in a pot of cold, salted water.
- Bring to a simmer and cook until tender.
- Drain. Tip the potatoes back into the pot to steam dry.
- Mash and add the milk and butter as you go until smooth.
- Taste to adjust seasoning. Set aside.
For the filling:
- Place the milk and bay leaves in a medium sized saucepan and heat.
- Add the haddock and gently poach until cooked through.
- Remove from the milk.
- Set aside.
- Heat a drizzle of olive oil in a large frying pan.
- Sauté the prawns until just pink and golden on both sides.
- Set aside.
- In the same pan heat a fresh drizzle of olive.
- Sauté the mushrooms until golden brown and they have released all their liquid.
- Set aside.
- Preheat oven to 220˚C.
- In a large Dutch oven, heat a drizzle of olive oil with the butter.
- Sauté the onion, carrot and leek until tender.
- Sprinkle over the flour and cook for one minute.
- Pour in the wine slowly. Mixing and scraping any flour off the bottom of the pot.
- Pour in the milk / poaching liquid and stir to combine.
- Add the Dijon mustard, cayenne pepper, lemon zest and bring to a simmer.
- Simmer until thickened.
- Taste to adjust seasoning.
- Add herbs at the end and fold through along with the haddock, prawns and mushrooms.
- Spoon filling into a ± 28cm x 22cm baking dish.
- Gently top with the mashed potato, spreading it all over and scoring with a fork if desired.
- Sprinkle over the breadcrumbs and Parmesan cheese.
- Bake in the hot oven for 20-25 minutes until golden brown.
- Serve with a fresh green salad and enjoy!
