How to make Fish Pie using Total Greek Yoghurt

We were recently given the opportunity to try out a recipe thanks to Total Greek Yogurt. They have recent released 1,000 new recipes and usage suggestions on their website. All of these recipes have also been made available in a brand new Facebook app, making it easier to find inspiration for dinner.




So, here is how to make fish pie using Total Greek Yoghurt.

Serves: 6
Prep time: 25 mins
Cook time: 30-40 mins

Ingredients

500g TOTAL Greek Yoghurt
400ml milk
200g salmon fillet, skin off and roughly chopped
150g white fillet of fish, skin off and roughly chopped
150g smoked cod or haddock fillet, skin off and roughly chopped
100g raw tiger prawn, shell off
100g cooked mussel meat
2 tsp fresh dill, chopped
50g butter
50g plain flour
100g cheddar cheese or gruyere grated
1kg warm mashed potato
Sea salt and freshly ground white pepper

Method

1. In a large pan bring the milk to the boil. Then, add the raw fish and tiger prawns and poach for two minutes. Drain the fish, retaining the milk.

2. In another pan melt the butter, then add flour and mix to make a roux (paste). Gradually add in the milk stirring all the time until you have your white sauce. Season to taste.

3. Fold in 250g TOTAL Greek Yoghurt and chopped dill.

4. Fold the cooked fish and mussel meat into the sauce and pour into an oven proof dish.

5. Mix the remaining yoghurt into the warm mashed potato and then spoon the potato onto the top of the fish pie.

6. Sprinkle over the cheese and bake in a preheated oven (350°F / 180°C / Gas Mark 4) for 30 to 40 minutes until golden brown.

You could also use TOTAL 2% successfully in this dish, but not TOTAL 0%. Total Greek yoghurt is the only authentic Greek yoghurt on sale in the UK. Because it is made in Greece in the traditional way it is much thicker and more robust than Greek-styled yoghurt. As such it is much better to use in cooking and is still just as good for you. Total Greek Yoghurt is 100% natural.

I added some freshly squeezed lemon to the fish pie as well which gave it a nice fresh flavour.

I would never have thought about adding mussel meat to a fish pie and I was slightly concerned that my children would pick it out but they wolfed the whole thing down.


The picture at the top of the page is what is should have looked like. I burnt mine a tiny bit around the edges so it didn't look quite as impressive but it was still very much enjoyed by the whole family.



To celebrate the 1,000 new recipes on Total's website, they are running a fantastic competition. This recipe is on of 30 published across some of their favourite blogs. The more of these recipes consumers find, the more chance they have of winning the grand prize. The lucky winner will get a chance to win top chef Paul Merrett's essential kitchen equipment and the very best cookware worth more than £800. If you want to join in the competition, just click on the picture below.