Rustic Blue-Eye And Prawn Pie With Cheesy Mash Topping

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What Katie Ate
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

150 g hot-smoked salmon fillet, skin removed, flaked

250 g smoked trout fillets, skin removed, flaked

500 g blue-eye trevalla fillet, skin removed, cut into 2-3cm cubes

400 g peeled green prawns, halved lengthways

1 tbs olive oil

1 onion, thinly sliced

3 garlic cloves, crushed

2 celery stalks, thinly sliced

50 g unsalted butter

1/3 cup (50g) plain flour

2 cups (500ml) milk

1 cup (250ml) dry white wine

Handful each flat-leaf parsley and dill, finely chopped

1/3 cup (25g) grated Parmesan

Zest and juice of 1 small lemon

1 kg potatoes, peeled, cut into 5cm chunks

3 garlic cloves, skin on

50 g unsalted butter, plus extra to bake

1/4 cup (60ml) milk, plus extra if needed

1/4 cup (60ml) buttermilk

2/3 cup (50g) grated Parmesan

100 g vintage cheddar cheese, grated, plus extra to sprinkle

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