Salmon and crayfish tail pie
This recipe is ideal for preparing the day before. Shelled crayfish tails can be bought in all good supermarkets or fishmongers. They come in tubs of brine. Serve the pie with steamed broccoli or salad.
- Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Put the potatoes in a pan of cold salted water, cover with a lid, bring to the boil, and cook for 15 minutes or until tender. Drain, add the butter and milk, season with salt and freshly ground black pepper, and mash until smooth. You may need a little more milk to get the right consistency.
- Meanwhile, melt the butter for the pie in a large saucepan. Stir in the onion and leeks, cover with a lid, and cook over a low heat for 15 minutes or until the onion is soft. Stir in the flour and, over a high heat, gradually add the milk, stirring all the time until the sauce is smooth and thick.
- Remove from the heat, add all the remaining ingredients (except the cheese), and season with salt and freshly ground black pepper. Spoon into the ovenproof dish and level the top. Cover with the mash and fluff up the surface with a fork. Sprinkle over the cheese.
- Bake for 35 minutes (50 minutes for 12) or until golden brown and piping hot. Serve at once with wedges of lemon.
TO PREPARE AHEAD - The pie can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
TO COOK IN THE AGA - Bake on the second set of runners in the roasting oven for 35 minutes (50 minutes for 12).
This recipe is taken from: Mary Berry & Lucy Young Cook Up A Feast (Dorling Kindersley)