FOOD + DRINK
THE LIFE OF PIE CONT .
Tenderstem ® Broccoli & Seafood Pie Recipe by : Tenderstem ® Broccoli
Prep time : 20 minutes Cook time : 45 minutes Serves : 6
Ingredients :
For the filling :
• 50g butter
• 1 onion , chopped
• 50g flour
• 150ml white wine
• 300ml semi-skimmed milk
• 300g Tenderstem ® broccoli
• 500g skinless salmon fillet cut into approx . 3cm cubes
• 300g raw , peeled tiger prawns
• 3 boiled eggs , peeled and chopped
• 1 tbsp chopped dill or parsley
For the mashed potato :
• 1kg potatoes , peeled
• 4 tbsp semi-skimmed milk
• 1 tbsp low fat spread
• 50g reduced-fat Cheddar cheese , grated
Method :
1 . Pre-heat the oven to 200 º C / 180 º C Fan / Gas Mark 6 .
2 . Melt the butter in a large saucepan and gently sauté the onion until softened but not coloured . Stir in the flour for about 30 seconds before gradually adding the wine , stirring to prevent any floury lumps , before doing the same with the milk . Bring to a simmer and cook for a few minutes until you have a thick sauce .
3 . Cut the Tenderstem ® broccoli into bite-size pieces and stir into the sauce . Bring to a simmer and cook for about 5 minutes .
4 . Stir in the salmon and prawns , then return to the simmer . Cook for a few minutes , until the prawns are pink , before adding the eggs , dill or parsley , salt and pepper . Spoon into a large ovenproof dish and keep to one side .
5 . To make the topping , boil the potatoes until tender .
6 . Drain well and then mash with the milk and spread .
7 . Spread the mash over the pie filling . Sit on a baking tray and scatter the cheese over the top . Place in the pre-heated oven for 30 - 40 minutes until the topping is golden and the filling is bubbling at the edges .
TOP TIP : If you are making the pie in advance and storing it in the fridge , allow a further 10 minute ' s cooking time .
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