Knot fish pie

Ingredients:

  • 3 eggs, hard boiled
  • 1 pack of Quorn ‘chicken’ pieces
  • 1 tbsp of olive oil
  • OPTIONAL: a dash of white wine
  • 50g butter
  • 2 shallots, finely chopped
  • 1 tbsp of plain flour
  • 250ml full fat milk
  • variety of seasonal vegetables (e.g. carrot, broccoli, sweetcorn, baby corn) finely chopped & parboiled
  • fresh/frozen peas
  • fresh parsley
  • 1 lemon, juice
  • OPTIONAL: baby tomatoes, handful
  • OPTIONAL: cheddar cheese
  • EITHER: puff pastry
  • OR: ~500g potatoes

Methods:

  1. Turn oven on at Gas Mark 6, 200°C no fan, 180°C with fan.
  2. Place eggs in water and bring to boil. When water is at boiling point, put timer for 6 minutes and change to medium-high heat. Then, place eggs in cold water and leave for a couple of minutes before taking off the shells. Set aside.
  3. In a deep-edged pan, add olive oil and brown the Quorn pieces. Once cooked, set aside in a bowl.
  4.  Deglaze the pan with a dash of white wine and add to the bowl.
  5. Melt the butter and soften shallots in the pan. Add the flour and cook for 1 minute. Add the milk gradually, stirring at all times, until you have a velvety smooth thick sauce.
  6. Add the vegetables & peas, stir. Add the cooked ‘chicken’ and stir.
  7. Add the parsley & lemon juice, season well and stir.
  8. Pour whole content into a pie dish. Add eggs cut into quarters on top + tomatoes cut in two

You can top this pie with either puff pastry or mashed potato.

Put in the oven for 30 minutes. Serve with your favourite vegetables.

To make mashed potato:

  • Peel and chop roasting or baking potatoes e.g. King Edward variety or similar into chunks (the smaller the chunks the faster they cook).
  • Rinse in cold water to remove some of the starch and then bring to the boil in a pan of water and simmer until a fork pierces them easily. Drain off the water and return briefly to the stove to drive off any remaining water and prevent soggy mashed potato.
  • Add a generous knob of butter, a good slug of double cream and seasoning to the potato and mash well using a potato masher.
  • Spoon over the top of the pie mixture, fluff up with a fork and add some knobs of butter to make it brown nicely.

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