Preparation time: 30 minutes plus cooling and chilling
Cooking time: 1 hour
For the pie:
300g (10½oz) cod fillet or loin, skin removed and diced
300g (10½oz) salmon fillet, skin removed and diced
200g (7oz) tiger prawns
1kg (2¼lb) potatoes, boiled and mashed (add as much butter as you prefer to the mash)
For the sauce:
570ml (19floz) milk
50g (2oz) butter
50g (2oz) plain flour
250g (9oz) natural yoghurt
Salt and pepper
1 Pre-heat the oven to 180°C/R5 and grease a suitable ovenproof dish.
2 Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. Drain and reserve the milk.
3 Take another pan and melt the butter, add the flour to make a paste. Gradually add the reserved milk, constantly stirring to make a smooth sauce. Add the yoghurt and seasoning.
4 Place the cooked fish into the serving dish together with the prawns. Pour over the white sauce.
5 Top the pie with the creamy mashed potato.
6 Cook for 40-50 minutes until the top is golden brown.
Recipe and image courtesy of Rachel’s yoghurt.