RECIPE BY

CHEF               Good Hemp Co    

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Ingredients For Pea Mash

2 tablespoons Good Hemp Oil

500 ml Good Hemp Original Milk

600 g  potatoes peeled and quartered

200 g frozen peas

Salt and Pepper to taste

For The Filling

300 tablespoons Good Hemp Oil

250 ml Good Hemp Milk Original

500 g plain flour

1 onion finely chopped

250 ml fish stock

I tablespoon chopped chives

250 g salmon – skin and bones removed

250 ml white fish ( haddock cod or pollock ) skin removed

150 gram cooked prawns

80 grams spinach

salt and pepper to taste

Method

1. Preheat the oven to Gas 6 (200C/400F).
2. Place the potatoes into a large pan of boiling salted water and cook for around 15 minutes.
3. Add the frozen peas and cook for a further 2 minutes.
4. Drain the potatoes and peas and return to the saucepan.
5. Add the 2 tbsp of Good Hemp Oil and 50ml Good Hemp Milk and mash until smooth and lump free. Season with salt and pepper.
6. For the filling, add the 3 tbsp of Good Hemp Oil to the saucepan and add the onion.
7. Cook for 5 minutes or so until soft and translucent.
8. Add the flour, stirring to remove any lumps and cook for a further 2 minutes.
9. Gradually, stir in the fish stock and the Good Hemp Milk and cook until the sauce is thick.
10. Remove from the heat and add the chives then season well with salt and pepper.
11. Distribute the fish evenly on the bottom of a baking dish and scatter over the spinach.
12. Next, pour over the white sauce.
13. Spoon the pea mash on top of the filling and make peaks in the potato using the back of a spoon which will go crunchy when in the oven.
14. Bake the pie for 25 minutes until the topping is crispy and the filling is bubbling.