Easy Food Recipes and Cooking - Seafood Pies
Serves 4
1kg sebago potatoes, peeled, cut into even chunks
300g creme fraiche or sour cream
1 tbs cornflour
400g skinless, boneless firm white fish fillet (such as ling), cut into 3cm pieces
200g peeled, deveined green prawns
1 1/4 cups (150g) frozen peas, thawed
1/4 cup chives, finely chopped
150m1 milk
1 cup (120g) vintage cheddar, grated
Preheat the oven to 200°C. Place the potato in a saucepan of cold, salted water. Bring to the boil, then reduce heat to medium and cook for 12-15 minutes until tender. Meanwhile, combine the creme fraiche and cornflour in a large bowl, then gently stir in the fish, prawns, peas and chives. Season, then divide between two 1L (4-cup) ovenproof dishes. Drain potato and return to the pan. Add the milk and cheese, then mash until smooth and creamy. Season, then spoon over the filling. Bake for 35-40 minutes until the potato is golden and crisp. Rest for 5 minutes, then serve.