Cray fish, clam and haddock fish pie with Philadelphia Mash

8

Prep time 40 min

Total time 80 min

Ingredients

3 shallots, finally chopped
1 leek, finally chopped
50 g butter
2 bay leaves
2 sprigs thyme leaves
1 kg (weight in shell) clams or mussels
2 tbsp plain flour
125 ml white wine
500 ml fish stock
100 g Philadelphia Light
1 juice of 1 lemon
4 tbsp chopped parsley
250 g cooked crayfish
800 g haddock, skinned, diced and pin boned
1.5 kg Maris Piper potatoes
100 ml skimmed milk

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The makings of the

Cray fish, clam and haddock fish pie with Philadelphia Mash

For the pie filling, start by sweating the chopped shallots and leek in 50g of butter with 2 bay leaves, the thyme leaves and a pinch of salt. Once the shallots are soft and translucent, add in the cleaned mussels or clams. Turn the heat up to high. Add in the flour and stir well before adding in a glass of white wine. Put a lid on the pan and cook for 4-5minutes or until all of the shells have opened.
Remove the pan from the heat and drain the mussels from the liquid. Make sure you preserve all the cooking liquor. Pour the cooking liquor back into the sauce pan and bring to the boil before adding the fish stock, allowing to reduce and thicken by half. Once reduced, add in the Philadelphia Light and the lemon juice. Season with salt and black pepper, add the parsley ad turn off the heat, allowing to cool slightly.
Remove all the clams or mussels from their shells and mix the meat with the cooked crayfish and haddock. Mix this through the cooled sauce and spoon into the pie dishes.
For the mash, first peel all potatoes and cut into 3inch pieces. Place into a saucepan of cold salted water and bring to the boil, allow to cook until tender. Remove form the heat and drain. Leave to stand for 5-10 minutes to remove some of the excess moisture. Now heat the milk with the Philadelphia light in a small sauce pan and add salt and pepper. Pass the potatoes though a ricer or a mouli and add the Philadelphia mixture. Beat with a wooden spoon to get a very smooth mash. Taste again for seasoning.
Either pipe the mash on to the top of the pies of just spread it on using a palate knife. Place into the preheated oven for 40 minutes or until top is golden brown.