Taken from w&h Eating Smart Magazine – download your copy now
- 1 leek
- 500g salmon fillets, cubed
- 200g raw tiger prawns
- 600ml non dairy milk
- 60g flour
- 60g dairy free spread
- Zest 1 lemon
- 2tbsp chopped parsley
- 500g potatoes, unpeeled and sliced thinly
- 1 tbsp olive oil
- You will need
- A 1.5-litre (2 3/4pt) ovenproof dish
Heat the oven to 200C, 180C fan, 400F. Finely chop the leek and microwave it on high for 2 minutes. Put it in the ovenproof dish with the salmon and prawns.
To make the sauce, pour the milk into a pan and whisk the flour, then add the dairy free spread. Cook over a medium heat, whisking all the time until the sauce comes to the boil and has thickened. Stir in the lemon zest and parsley, season and pour over the fish and mix in.
Cook the potatoes in boiling water for 3 minutes, drain and arrange the slices over the top of the fish. Brush over the oil.
Bake the pie in the centre of the oven for around 50 minutes, or until golden.