product used

lucky star middlecut

SHARE RECIPE

40

8

8

FISHERMANS PIE

INGREDIENTS

1 kg potatoes, peeled and cut into 2-cm chunks
1 Tbsp (15 ml) butter
½ cup (125 ml) milk
Salt and black pepper, to taste
Filling:
3 x 425 g cans Lucky Star Middlecut, drained
2 carrots, peeled and grated
2 sticks celery, thinly sliced
Juice and zest of 1 lemon
1 fresh red chilli, deseeded and chopped (optional)
4 sprigs fresh parsley, chopped
1 x 340 ml bottle of beer, at room temperature
1 bunch spinach, stems removed and leaves chopped
1 Tbsp (15 ml) cornflour mixed into a paste with ½ Tbsp (7.5 ml) water
1 cup (250 ml) grated Cheddar cheese

METHOD

Preheat the oven to 200 °C.
Bring a large pot of salted water to the boil. Add the potatoes and cook for 10 – 12 minutes, until soft.
Drain in a colander and return to the pot.
Add the butter, milk and seasoning. Mash until smooth.
In a large ovenproof dish, place the carrots, celery, lemon juice and zest, chilli (if using), parsley, beer, spinach and seasoning. Add the cornflour paste and mix everything together well.
Lay the middlecut evenly throughout the dish and top with half the grated cheese.
Spread the mashed potato evenly over the top of the fish and vegetables. Top with the remaining cheese and grind a little black pepper on top.
Place in the preheated oven for 35 – 40 minutes or until cooked through and crispy and golden on top.

other recipes you may like

temp

PILCHARD PHYLLO PARCELS

A delicious savoury, filled with pilchards and spinach, try our First-Promotion-Celebration Pilchard Phyllo Parcels recipe. Lucky tip: Substitute half of the cream with milk for a less rich taste.

View Recipe

temp

TACOS WITH CORN & TOMATO SALSA

A flavoursome dish that's ready in 30 minutes! Enjoy our Tacos With Corn & Tomato Salsa recipe that serves 10 - 12 guests. Lucky tip: Top with a spoonful of the pilchard mixture and salsa, then garnish with coriander leaves.

View Recipe

temp

SPICY FISH WITH CORN & TOMATO SALSA

Spicy and flavourful, our Spicy Fish Tacos With Corn & Tomato recipe serves 10 - 12 people and will have your guests swimming back for seconds! Lucky tip: Top each taco with a spoonful of the pilchard mixture and salsa, then garnish with coriander leaves.

View Recipe