Ingredients

  • 600g Maris Piper potatoes, peeled and cubed
  • 75g St Helen's Farm goats' butter
  • 500ml St Helen's Farm semi skimmed goats' milk
  • 2 bay leaves
  • 5 peppercorns
  • 500g white fish, defrosted if frozen
  • 200g baby prawns, peeled
  • 2 hard boiled eggs, chopped
  • 50g plain flour
  • 1 tablespoon parsley, chopped
  • 80g St Helen's Farm goats' cheese, grated

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. 2

    Boil the potatoes in a pan of water until tender, then mash with a third of the butter and a little of the milk. Season to taste and set aside.

  3. 3

    In saucepan, bring the rest of the milk to a simmer, add the bay leaves, peppercorns and white fish, then cook for 5 minutes. Strain the fish and liquid through a sieve, keeping the poaching milk.

  4. 4

    Flake the cooked fish into an ovenproof dish, and sprinkle over the prawns and eggs.

  5. 5

    To make the sauce, melt remaining butter in a saucepan then stir in the flour to form a smooth paste. Slowly add 300ml of the reserved poaching milk, and keep stirring until smooth (add a little more of the liquid if needed).

  6. 6

    Season the sauce and stir in the parsley. Pour over the fish in the baking dish and top with the mashed potato. Spread the potato gently over the fish with a fork (for a rough top).

  7. 7

    Sprinkle with the cheese, and cook in the preheated oven for 20 minutes until golden. Serve immediately, with some steamed green vegetables if desired.

Nutritional Details

Each serving provides
  • Energy 2575kj 615kcal 31%
  • Fat 29.0g 41%
  • Saturates 17.0g 85%
  • Sugars 0.0g 0%
  • Salt 1.0g 17%

% of the Reference Intakes

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