With the recent success of the Meat Pie Filling, I wanted to try my hand at a fish pie recipe just in time for Easter – and it is delicious! 
I have been eating more salmon lately, which can only be a good thing for mine and my families health, and I think this is a great way to boost the flavour and colour of fish pie. Feel free to use what ever type of fish or seafood you would like, you can also add extra veggies or cauliflower mash to change it up a little! Love Nik xx

skinnymixer's Fish Pie   Print Author: skinnymixer's Ingredients 1 medium brown onion, peeled, quartered 1 handful of continental parsley 6 sprigs of dill, leaves only 20 g olive oil 300 g liquid chicken stock (or 1 tbsp chicken stock concentrate + 300 g water) 1 tbsp dijon mustard 1 tsp lemon juice pinch of black cracked pepper 100 g cream or coconut cream 1 tbsp corn flour 1 kg white potato, cut in to small cubes 1 tsp salt 400 g salmon fillet, skin and bones removed 400 g firm white fish fillet, skin and bones removed 100 g frozen peas or corn Instructions Preheat oven to 200°C or 400°F. Add onion, parsley and dill to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape bowl down. Add oil and cook for 5 min/100°C/speed 1/MC off. Add chicken stock, mustard, pepper and lemon juice to mixer bowl. Put prepared potatoes in to deep steaming tray in place. Cook for 25 mins/steaming temp/speed 3 or until potato is cooked. While potato is cooking prepare your fish by cutting into larg...