- Serves: 2
- Preparation time: 20 mins
- Cooking time: 20 mins
- Difficulty: Easy
- Set a large pan of salted water on the stove to boil. While it is heating, peel & dice the potatoes and parsnip. Slice the fennel VERY thinly, use a mandolin if you have one, but be careful!
- When the water is boiling, add the potatoes and bring back to the boil, after 5 minutes add the parsnip. Leave to bubble for approx 10 more minutes until a fork goes into the potatoes very easily.
- Meanwhile, heat some oil in a casserole dish and sauté the leeks and fennel for 5 minutes before adding the peas, then the stock. Mix the cornflour with a little cold water and add it, stirring on a low heat for a couple of minutes until it thickens. Lay the salmon and the white fish pieces over the top.
- Drain and mash the potatoes with the knob of butter and salt and pepper, until smooth. To make it creamier, add a little extra butter, or possibly an egg yolk, but don’t be tempted to add liquid, it needs to be firm to act as the lid of the pie.
- Spread the mash over the fish in an even layer, and make fork patterns in the top to crisp up when cooking. Place in the oven at 180C for 20 minutes until piping hot and getting crispy on top.
- While the pie is in the oven, steam the broccoli till tender.
- Serve onto warmed plates.