BY HOLLY RICHARDSON
Mashed potato topping
Preheat your oven to 185°C.
Prepare the mashed potato topping: Cook the potatoes in boiling salted water until tender. Drain well and mash ensuring there are no lumps. Add the butter, milk, salt and pepper and mix well. Allow to cool slightly, then stir in the egg yolks. Set your topping aside.
On a medium heat, sauté the onion, carrot, leek and celery for 2 minutes in a large pan with vegetable oil. Add the garlic, butter and thyme and cook until the vegetables have softened. Add the alcohol, and cook for 4-5 minutes until it has reduced by about half.
Stir in the flour and cook for 1 minute before gradually adding your stock. Be sure to continually stir as the stock is added to avoid lumps in your sauce.
Once you’ve added all of the stock, simmer the sauce for 5-10 minutes until it has reduced by roughly 1/3. Turn to a low heat and add the milk. Let it simmer for another few minutes before adding the cream, parsley, lemon zest and seasoning (lots of salt and pepper!)
In a large pie dish scatter the marinara mix then pour over the sauce. Mix well to make sure the seafood is distributed evenly.
Spread the mashed potato on top of the pie mixture and get creative! Use a fork, spatula or piping bag to create your own personal design on top (stripes, initials or the shape of a fish work well!) then sprinkle with the grated cheddar.
Bake on the middle shelf for 25-30 minutes or until the cheese has browned nicely. Serve with a simple salad.
*If the cheese is starting to get too brown, add a sheet of foil on top.
The mashed potato topping can easily be replaced with puff pastry if preferred. Simply top your pie mixture with pastry, press the sides down to seal, then brush with egg yolk.
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