A Quick and Easy Supper Recipe for All the Family
As the temperature has dropped considerably now that we are properly into January, I wanted to make something for supper that was warming, nutritious, light-ish and naturally not too time consuming!
Popping into Sainos late last night on the way home from work as the fish counter was being cleared, I grabbed some of the fresh fish mix and a few other bits and pieces, and then chucked this together this morning whilst we had breakfast. It is a bit of a cheat’s recipe, but it tastes good and its dead easy. Bish, bash, bosh.
Friday Fish Pie
Serves 2 adults and 2 kiddos
Prep in 20 minutes, cooks in 50 minutes
Ingredients and suggested quantities:
1 big handful of new potatoes, halved
½ butternut squash, peeled and cut into chunks
Freshly ground black pepper
1oz unsalted butter
2 cups of white sauce
1 level tsp Dijon mustard
4 large handfuls of fresh spinach, washed and storks removed
2 tbsps chopped flat leaf parsley
3 large handfuls of chunks of fresh fish – ours consisted of pollock, smoked haddock and salmon
1 oz strong cheddar, grated
1. Boil the new potatoes and butternut squash chunks together in one pan until the potatoes are cooked through. Drain and roughly crush with a potato masher. Add the butter and pepper to season
2. Make your white sauce then stir in the mustard, spinach and parsley
3. Put the fish into a high sided oven proof dish, cover in the sauce and then spoon the potato and butternut mash over the top
4. Place in a preheated oven at 180c for 50 minutes. Half way through the cooking, top with grated cheese and return to the oven. It will be golden and bubbling after 50 minutes
Yum, scrum. Done.