Salmon and shrimp fish pie

Special equipment • 1 quart (1.1 liter) ovenproof dish

ServeS 2

Ingredients:

1½lb (700g) floury potatoes, such as russet, peeled and quartered

1¼ cups milk, plus 2 tbsp

12oz (350g) leftover salmon, flaked into chunks

7oz (200g) peeled and deveined cooked shrimp

sea salt and freshly ground black pepper

1 tbsp butter, plus extra for topping

1 tbsp all-purpose flour

1 tbsp coarse-grain mustard

Method:

1 Preheat the oven to 400°F (200°C). Cook the potatoes in a pan of boiling water for 15 minutes until tender, drain, then mash well. Add the 2 tbsp milk, season with salt and pepper, and mash again until smooth. Set aside.

2 Evenly arrange the salmon and shrimp in the baking dish, season with salt and pepper, and set aside.

3 Gently melt the butter in a saucepan over low heat. Remove from the heat, and stir in the flour with a wooden spoon. Add a little milk from the 1¼ cup, and beat with the spoon until smooth. Return the pan to the heat, and continue adding the milk, a little at a time, stirring all the time until the sauce has thickened. Whisk well with a balloon whisk to ensure that there are no lumps, then stir in the mustard to blend.

4 Pour the sauce over the fish and shrimp, and toss to mix. Cover with the mashed potatoes, and dot with extra butter. Bake for 15–20 minutes or until the filling is heated through and the topping is crisp and golden.

Salmon and shrimp fish pie