NO PASTRY FISH PIE | Annie Mehra Cannon

NO-PASTRY FISH PIE

Less red meat. More healthy fish. That was my motivation for making this adaptation of my cottage pie. Salmon is particularly rich in Omega-3 fatty acids. It's a great source of protein, B vitamins, potassium, selenium and an antioxidant I've never heard of: astaxanthin. This luscious fish may even reduce the risk of heart disease and what's more, benefit weight control. Of course by the time you add the potatoes and a few other yummy things, I wouldn't count too much on the weight control part. But it's still very healthy and what's more, tastes great. This recipe easily makes enough for 4 1/2 people, but even if there's only two of you, or even one, it freezes well so just go for it!

Add a light salad on the side and an icy glass of rose and you've got a great, practically guilt-free dinner.

INGREDIENTS

1 tbsp olive oil

1 rasher smoked bacon, chopped

2 red onions or 6 spring onions, chopped

1 carrot, finely chopped

good handful of parley (or dill), chopped

3 or 4 thin-skinned potatoes, washed well,

unpeeled and chopped

3 or 4 orange sweet potatoes, washed well,

unpeeled and chopped

2 tbsp flour

600ml whole milk

1 tbsp English mustard

600g salmon fillet, cut into bite-sized chunks

400g English spinach

400g frozen peas

125g feta cheese

generous amount of sea salt to your taste

freshly ground black or white pepper

METHOD

Preheat oven to 180C

Place big pot of well salted water on cooktop to boil.

On another burner, place heavy oven proof roasting pan.

Add your olive oil to the pan and then your chopped smoked bacon. Moosh that

around with a wooden spoon just to give a lovely smoky flavour to the oil and then

toss in your chopped onions and carrot. Sweat the veggies for a few minutes and

then add your parsley or dill and give it a good stir.

By now your pot of salted water should be boiling. Toss in your chopped potatoes

and sweet potatoes and boil until done but not mushy, about 15 minutes. Drain well

and leave to cool a little.

Back to the other pan, sprinkle your 2 tbsp flour over the softened veggies and

gradually add your 600ml milk, stirring constantly with a wooden spoon until it's

evenly thickened. Add your English mustard to give it a little kick.

Time to add the fish. I've used salmon but you can use any favourite fish. Add your

spinach and peas and stir the mixture around so that's everything is even

distributed.

Crumble your feta cheese over the top.

Now mash up your mixed potatoes, not too much. I like it a little chunky and season

well with sea salt and freshly ground pepper. Scatter your potatoes over the top of

your fish and veggie mixture. Bake in the oven for about 40 minutes or until you see

the potatoes crisp up with lovely brown tips.

That's it, folks...