Salmon & Spinach Fish Pie

Ingredients

• 250ml semi-skimmed milk
• 200ml fish stock
• 500g salmon fillet
• 200g cooked, peeled prawns
• 250g spinach
• 75g butter, divided
• 50g plain flour
• 20g fresh dill, chopped
• 170ml soured cream
• 750g floury potatoes, scrubbed and halved
• 750g sweet potatoes, scrubbed and halved
• White pepper, to season

Method

1. Heat oven to 200°C / gas mark 6. Put the milk, stock and salmon in a roasting tin. Bake for 12–15 minutes, until just cooked and no longer translucent. Lift out the fish and reserve the liquid. Flake the salmon into large chunks, discarding the skin, and arrange in a shallow 2-litre ovenproof dish with the prawns.
2. Wash the spinach and wilt in a pan with the water clinging to the leaves for 2–3 minutes. Drain thoroughly and add to the fish in small spoonfuls.
3. Melt 50g butter in a pan. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the reserved fish liquid until smooth. Return to the heat; bring to the boil, stirring, then simmer for 3–5 minutes.
4. Take the sauce off the heat. Stir in the dill and soured cream, season with white pepper, then pour over the fish. Leave to cool.
5. Boil the potatoes and sweet potatoes separately for about 15 minutes, until tender. Drain and mash. Mix the remaining butter and seasoning into the plain potato.
6. Gently combine the two mashes without over-mixing. Spoon over the fish filling and spread to cover completely.
7. Bake for 35–40 minutes, until the top is golden and crisp. Serve with steamed broccoli or sugar snap peas.