240gm potatoes
240gm red sweet potatoes
1 onion, sliced
2 celery stalks, sliced
2 garlic cloves, crushed
2 anchovy fillets, chopped
1 x ±400gm tin chopped tomatoes
½ cup white wine
Grated rind of 1 lemon
300gm skinless salmon fillets, cut in chunks
200gm prawns, shelled and deveined
200gm frozen peas
Method
Peel the potatoes and sweet potatoes and cut into chunks.
Cook in lightly salted boiling water until soft.
Drain and mash well.
Meanwhile, spray a pan with non-stick cooking spray.
Dry fry the onion, celery and garlic until the onion starts to soften.
Add the anchovies, tomatoes, lemon rind and wine.
Stir well.
Nestle the salmon and the prawns into the sauce.
Cover and simmer for about 5 minutes.
Thicken the sauce with 1 Tblsp corn flour, if you wish.
Tip the fish mixture into a casserole dish.
Top with the mashed potatoes.
Bake in the oven at 200ºc for 20 minutes, until the top is slightly browned and the sauce is bubbling.
Boil, microwave or steam the frozen peas.
Serve the pie with the peas.
