Tenderstem® broccoli & Seafood Pie
Method
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Pre-heat the oven to 200ºC/180ºC fan /gas mark 6.
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Melt the butter in a large saucepan and gently sauté the onion until the softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.
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Cut the Tenderstem® broccoli into bite-size pieces and stir into the sauce. Bring to a simmer and cook for about 5 minutes.
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Stir in the salmon and prawns, then return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill or parsley, salt and pepper. Spoon into a large ovenproof dish and keep to one side.
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To make the topping, boil the potatoes until tender.
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Drain well and then mash with the milk and spread.
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Spread the mash over the pie filling. Sit on a baking tray and scatter the cheese over the top. Place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.
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PS... If you are making the pie in advance and storing in the fridge, allow a further 10 minute's cooking time.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
