Your new signature winter dish

Nothing says winter like a steamy fish pot pie. In this dish, prawns add a touch of decadence and the potato topping provides just the right crunch. Your family and friends will love you for it.
For the pie
400g white fish (ling, blue eye, snapper)
400g ocean trout, skinned
8 medium or 4 large prawns, peeled
2 tbsp finely chopped parsley
2 tbsp finely snipped chives
50g finely grated parmesan or cheddar
1 tbsp fresh or dry breadcrumbs
For the sauce
2 tbsp butter
2 tbsp plain flour
300ml milk
200ml vegetable or fish stock
1 tbsp dijon mustard
100ml cream or creme fraiche
half tsp paprika
pinch of cayenne
sea salt and pepper
For the potato topping
800g desiree potatoes, peeled and roughly chopped
2 garlic cloves, sliced
1 tbsp butter
2 tbsp milk
1 tbsp grated parmesan
sea salt and pepper

1. To make the topping, cook the potatoes and garlic in simmering salted water for 20 minutes until tender. Drain the potatoes well and mash with butter, milk, parmesan, sea salt and pepper.
2. To make the sauce, melt the butter in a pan, add the flour and stir well with a wooden spoon over low heat for one minute, without allowing to brown. Slowly add the milk, stirring constantly, then the stock and simmer for five minutes. Add mustard, cream, paprika, cayenne, sea salt and pepper and simmer for one minute.
3. Heat the oven to 220C. Chop the fish and prawns into bite-sized chunks. Gently fold the fish and prawns into the sauce with the parsley and chives. Simmer for three minutes, then transfer to a large, buttered oven-proof gratin dish. 
4. Cover the top with mash, scatter with cheese and breadcrumbs, place on a tray and bake for 25 minutes or until golden and bubbling.
Serve with a buttery braise of peas, leeks and bacon for extra warmth.

Romeo’s IGA at the MLC Centre now offers click and collect or delivery — the ultimate time saver. Order your groceries online and have them delivered to your desk in Martin Place or its surrounds at
Level 6, 02 9221 6547.

Recipe is thanks to