Smooth potato, tinged golden with carrot and saffron, covers a blend of succulent white fish and mussels to make a crisply topped pie.
1 pound potatoes, peeled and thickly sliced
1/2 pound carrots, peeled and thickly sliced
Large pinch saffron threads
3/4 pint water
freshly ground black pepper
2 level tablespoons low-fat natural yoghurt
2 level tablespoons chopped fresh parsley
for the filling:
24 fresh mussels, scrubbed and scraped
1 tablespoons slightly salted butter
1 large leek, sliced thinly and washed
4 tablespoons water
1 level tablespoon cornstarch mixed to a thin paste with 2 teaspoons water
3/4 pound Pollock fillet, skinned and cubed
2 tomatoes, skinned, de-seeded and chopped
Preheat to 200°C (400°F)
1. Put the potatoes and carrots in a large saucepan, with the saffron, and pour in the water. Bring to the boil then reduce the heat, cover and simmer for about 20 minutes, until tender. Drain and keep the cooking liquid.
2. Return the pan of vegetables to a gentle heat and stir constantly for 1-2 minutes until quite dry. Mash thoroughly, then beat in a little pepper and the yoghurt and parsley. Set aside.
3. Pour the reserved vegetable liquid into a saucepan with the mussels. Cover and cook over a high heat, shaking the pan frequently, for 3 - 4 minutes. Remove the mussels from their shells. Discard any that do not open. Strain the cooking liquid through a sieve lined with kitchen paper into a measuring jug and make it up to 1/2 pint with water if necessary.
4. Melt the butter in a saucepan, toss the leek in it until coated, then add the tablespoons of water and cook, covered, over a gentle heat for 5 minutes until tender. Pour in the reserved cooking liquid and bring to simmering point. Mix in the cornstarch paste and cook, stirring, for 2 - 3 minutes, until the sauce thickens, then take off the heat.
5. Stir the mussels, Pollock and tomatoes into the sauce and pour into a deep ovenproof dish. Spread the potato mixture evenly on top and crisscross with a fork. Bake the pie in the heated oven for 30 minutes, until golden brown.
Serve in shell dishes. Steamed curly kale or spinach goes well with the pie.
19 users have helped to rate this recipe.