Fish pie with saffron mash - Pure Free From

Fish pie with saffron mash

Enhanced with cherry tomatoes and a hint of spicy harissa, this tasty, dairy-free fish pie is a little bit different. It’s topped with golden saffron mash – or use plain mash if you prefer.

Fish pie with saffron mash
  • Time 90 mins
  • Feeds 6
  • Level Intermediate

Recipe Ingredients

2 TBSP PURE BUTTERY TASTE
400G PREPARED VEGETABLE BASE/SOFFRITTO MIX (OR 1 MEDIUM ONION, 1 MEDIUM CARROT AND 1 STICK CELERY, CHOPPED)
100ML DRY WHITE WINE
1 TBSP PLAIN FLOUR
250ML HOT FISH STOCK
2 TSP HARISSA PASTE (OR TO TASTE)
150G CHERRY TOMATOES, HALVED
600G FISH PIE MIX (OR SKINNED, CHOPPED FISH OF YOUR CHOICE)
100G SMALL PRAWNS
2-3 TBSP CHOPPED PARSLEY
SALT AND PEPPER

FOR THE SAFFRON MASH
1KG FLOURY POTATOES SUCH AS KING EDWARD OR MARIS PIPER
A GOOD PINCH OF SAFFRON STRANDS
3 TBSP PURE BUTTERY TASTE
6 TBSP OAT MILK OR OTHER PLANT-BASED MILK

Method

PEEL THE POTATOES, CUT INTO CHUNKS AND PUT INTO A LARGE PAN. COVER WITH BOILING WATER FROM THE KETTLE. BRING UP TO A ROLLING BOIL, REDUCE THE HEAT A LITTLE AND COOK FOR ABOUT 20 MINUTES OR UNTIL THE POTATOES ARE COMPLETELY SOFT.

MEANWHILE, HEAT A SMALL PAN UNTIL HOT, THEN TAKE OFF THE HEAT. ADD THE SAFFRON STRANDS AND LEAVE THEM TO TOAST GENTLY IN THE RESIDUAL HEAT, UNTIL COOL. TIP INTO A SMALL BOWL AND CRUSH TO A POWDER WITH A PESTLE OR THE END OF A ROLLING PIN. SET ASIDE.

WHILE THE POTATOES ARE COOKING, HEAT 2 TBSP PURE BUTTERY TASTE IN A LARGE SAUCEPAN OVER A MEDIUM HEAT. ADD THE CHOPPED VEGETABLES AND A PINCH OF SALT AND PEPPER. WHEN SIZZLING, COVER THE PAN AND LOWER THE HEAT. LET THE VEG SWEAT FOR ABOUT 10 MINUTES, STIRRING ONCE OR TWICE.

ADD THE WHITE WINE TO THE VEG PAN AND LET IT BUBBLE, UNCOVERED, FOR ABOUT 5 MINUTES UNTIL MOST OF THE LIQUID HAS EVAPORATED. STIR IN THE FLOUR AND COOK FOR A FURTHER 2 MINUTES. ADD THE HOT FISH STOCK, STIR WELL AND BRING UP TO A SIMMER. ADD THE HARISSA AND CHERRY TOMATOES AND STIR. TAKE OFF THE HEAT, TASTE AND ADD A LITTLE MORE SALT AND PEPPER IF NEEDED. SET ASIDE.

PREHEAT THE OVEN TO 200C/FAN 180C/GAS 6.

DRAIN THE POTATOES AND LEAVE TO STEAM IN A COLANDER FOR A FEW MINUTES. PUT 3 TBSP PURE BUTTERY TASTE AND THE OAT MILK INTO THE HOT POTATO PAN. ADD THE CRUSHED SAFFRON AND SOME SALT AND PEPPER. PUT OVER A GENTLE HEAT UNTIL THE PURE BUTTERY TASTE HAS MELTED. TAKE OFF THE HEAT AND PUT THE HOT POTATOES BACK INTO THE PAN. MASH THOROUGHLY UNTIL SMOOTH AND GOLDEN.

STIR THE FISH PIE MIX, PRAWNS AND PARSLEY INTO THE VEG AND TOMATO MIX AND TRANSFER TO AN OVEN DISH. SPOON THE SAFFRON MASH ON TOP IN DOLLOPS THEN SMOOTH OUT AND SHAPE WITH A FORK OR KNIFE. BAKE FOR ABOUT 30 MINUTES UNTIL THE MASH IS STARTING TO COLOUR AND THE FILLING IS BUBBLING UP AROUND THE EDGES.

SERVE WITH GREEN VEG SUCH AS BROCCOLI OR PEAS.