Easy-to-scale cheesy fish pie with kale - Good Food Middle East
Creamy potato and seafood casserole with melted cheese, wilted kale, and tender fish—quickly grilled to perfection.
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Cooking tools:
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Potato masher
- Whisk
- Wooden spoon
- Mixing bowl
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Skillet
- Fine-mesh sieve
- Kitchen towel
Ingredients
- 200g Maris Piper potatoes, cut into chunks
- 1 tbsp butter
- 1 tbsp flour
- 200ml whole milk, plus 1 tbsp
- ½ tsp Dijon mustard
- 100g cheddar, gruyère or emmental, grated
- 200g fish pie mix (we used a mix of salmon, haddock and prawns)
- 50g frozen peas
- 50g shredded kale
- 1 spring onion, finely sliced
- 1 tbsp parmesan, finely grated
- green salad, to serve (optional)
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