Fish and Vegetable Pie

salt and freshly ground black pepper
1 kg potatoes, chopped
1 carrot, grated
2 sticks celery
150 g shredded tasty cheese
1 lemon
½ fresh red chilli, finely chopped
4 sprigs fresh flat-leaf parsley, finely chopped
400 g salmon fillets
300 g smoked cod fillets
125 g raw peeled prawns
olive oil
50g baby spinach leaves
2 ripe tomatoes, quartered

Preheat the oven to 200°C and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft.

Add celery, carrot, cheese, zest from the lemon, chilli and parsley to oven proof dish. Cut the salmon and smoked cod into bite-size chunks and add to the dish with the prawns. Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt and pepper. Top with spinach and tomatoes, mix everything together. 
Drain cooked potatoes and return them to the pan. Drizzle with olive oil and add a pinch of salt and pepper. Mash until smooth, then spread evenly over the top of the prepared fish. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve immediately.

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Midwest Foods Dubbo