Salmon & prawn fish pie

Sweet potato & spud mash

“Both salmon and prawns are super-high in vitamin B12, which we need for psychological function, meaning we can think properly, and salmon is a source of heart-healthy fats, too. ”

Serves 6

Cooks In1 hour 20 minutes

DifficultyNot too tricky

Super Food Family Classics Salmon Seafood Sweet potato Potato Spinach

Nutrition per serving

Calories 537 27%
Fat 17.8g 25%
Saturates 6g 30%
Sugars 16g 18%
Salt 1.5g 25%
Protein 39g 78%
Carbs 58.2g 22%
Fibre 9.6g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

streaky bacon
olive oil
1 large carrot
1 bunch of spring onions
½ a bunch of fresh flat-leaf parsley , (15g)
2 tablespoons plain flour
600 ml semi-skimmed milk
2 teaspoons English mustard
400 g frozen chopped spinach
4 x 120 g salmon fillets , skin off, pin-boned, from sustainable sources
200 g raw peeled prawns , from sustainable sources
400 g frozen peas
125 g feta cheese
600 g sweet potatoes
600 g potatoes

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Super Food Family Classics

By Jamie Oliver

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Method

Preheat the oven to 180ºC/350ºF/gas 4.
Finely slice 1 rasher of bacon and place in a large roasting tray (30cm x 35cm) with 1 teaspoon of oil, then put on a medium heat (starting from cold helps the fat to render out of the bacon).
Wash and trim 1 large carrot and 1 bunch of spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray. Finely slice and stir in the stalks from ½ a bunch of fresh flat-leaf parsley. Cook for 10 minutes, to soften, stirring regularly, then stir in 2 tablespoons of plain flour.
Gradually pour in 600ml of semi-skimmed milk, bring up to a good simmer, then stir in 2 teaspoons English mustard and 400g of frozen chopped spinach. Simmer for 5 to 10 minutes, or until the spinach has thawed.
Chop 4 salmon fillets into bite-sized chunks, halve 200g of raw peeled prawns, finely chop the parsley leaves and stir it all through the sauce with 400g of frozen peas, then crumble 125g of feta over the top and turn the heat off.
Meanwhile, wash 600g each of sweet potatoes and spuds (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 minutes, or until cooked through, then drain and mash well, taste, and season to perfection.
Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 minutes, or until golden and crisp on top, and bubbling at the edges.