Philly Fish Pie a La Ella Romanos |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Philly fish pie a la Ella Romanos Ingredients:
600 g potatoes |
1 dsp oil |
1 onion |
1 teaspoon mixed herbs |
600 g fish |
120 g prawns |
200 g cream cheese with garlic and herbs |
75 ml milk |
20 g cheddar cheese |
peas |
Directions:
1. Heat the oven to gas 1, 140C, fan 120C, then put a large ovenproof dish inside to warm up.
2. In a large pan, cook the potatoes in boiling water until soft (about 10 minutes).
3. Meanwhile, heat the oil in a large, nonstick, frying pan. Add the onion and herbs and cook gently until the onion is soft but not browned.
4. Add the fish pie mix to the frying pan and heat for around 10 minutes, or until just cooked through. Add the Light Philadelphia and the prawns, then stir over the heat until the Philly melts and bubbles up. Gradually pour in the milk, stirring all the time, to create a smooth creamy sauce. Season to taste.
5. Drain and mash the potatoes, then spoon the fish mixture into the pre-warmed dish and top with the potatoes. Sprinkle with the Cheddar and place under a hot grill until it has melted and browned. Serve with the veg.
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