Potato-topped Seafood Pie
25g Anchor Butter, plus extra for baking
1 ½ cups Anchor Full Cream UHT Milk
salt and pepper
½ cup shredded cheddar cheese
300g white fish fillets, chopped
4 spring onions, finely sliced
½ cup corn kernels
½ cup peas
1kg potatoes, peeled and spiralised or grated
25g Anchor Butter
- In a medium-sized saucepan over a gentle heat melt the butter and stir in the flour to form a paste. Whisk in the milk and stir until the mixture boils and thickens. Season with salt and pepper.
- Whisk in the grated cheese and then stir in the chopped white fish, prawns, spring onion, corn and peas.
- Spoon into 4 x 1 /2 cup capacity ovenproof ramekins and top with the potatoes. Sprinkle with salt and little dollops of butter.
- Bake for 20- 25 until the top is golden and the filling is bubbling.