Fish Pie with Mixed Veg Mash

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Fish Pie with Mixed Veg Mash
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Health Score:
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
805
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie805 kcal(38 %)
Protein51.53 g(53 %)
Fat40.99 g(35 %)
Carbohydrates62.17 g(41 %)
Sugar added0 g(0 %)
Roughage7.06 g(24 %)
Vitamin A555.7 mg(69,463 %)
Vitamin D3.21 μg(16 %)
Vitamin E3.88 mg(32 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.61 mg(55 %)
Niacin18.82 mg(157 %)
Vitamin B₆0.92 mg(66 %)
Folate143.9 μg(48 %)
Pantothenic acid2.18 mg(36 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂4.18 μg(139 %)
Vitamin C46.83 mg(49 %)
Potassium1,826.19 mg(46 %)
Calcium445.4 mg(45 %)
Magnesium126.67 mg(42 %)
Iron4.29 mg(29 %)
Iodine38.32 μg(19 %)
Zinc2.98 mg(37 %)
Saturated fatty acids24.64 g
Cholesterol305.26 mg

Ingredients

for
4
For the filling
2 cups milk
cup cream (48% fat)
2 bay leaves
1 pinch grated Nutmeg
16 ounces smoked Haddock
¼ cup butter
1 onion (finely chopped)
½ cup all-purpose flour
1 teaspoon chopped thyme
2 tablespoons chopped parsley
2 cherry tomatoes (chopped)
8 ounces Prawn
For the topping
18 ounces potatoes (cut into chunks)
9 ounces Parsnips (cut into chunks)
salt
peppers
2 tablespoons butter
¼ cup milk
grated Nutmeg
¼ cup grated Parmesan
How healthy are the main ingredients?
potatoParsnipParmesanparsleythymeNutmeg
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Brush oder Küchenpapier, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Knife, 1 Baking sheet, 1 Parchment paper, 1 Slotted spatula, 1 Large knife

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a pie dish.
2.
For the filling: put the milk, cream, bay leaves and nutmeg in a pan and bring to a simmer. Add the smoked haddock and poach for for 6-8 minutes. Cool slightly, then remove the fish and flake the smoked haddock. Set aside. Strain the cooking liquor.
3.
Melt the butter in a pan, add the onion and cook for 5 minutes until the onion has softened. Stir in the flour and thyme and cook for 2 minutes. Gradually whisk in the strained poaching liquor. Simmer gently for 5 minutes.
4.
Add the parsley and stir in the tomatoes and flaked fish. Season to taste with salt and pepper.
5.
Pour the fish mixture into the dish and allow to cool. Fold in the prawns.
6.
Put the potatoes and parsnips in a pan and cover with cold water. Add a pinch of salt, cover and bring to a boil. Cook for about 25 minutes until tender. Drain and mash with the butter, milk and season with salt, pepper and nutmeg.
7.
Spoon the mashed potatoes and parsnips on top of the fish and fluff with a fork. Sprinkle the cheese over the potatoes. Bake for 35 minutes until bubbling and golden.