Seafood Pie (Gluten Free)
There is a twist to this seafood pie. This twist makes it easier and quicker to make and adds a new texture to the pie that makes it even better.
Instead of topping it with mash or sliced potatoes, I grated them and mixed them with seasoning and a good amount of Swiss Gruyere cheese. The cheese in the mix melts through the potato as it cooks while the sauce soaks into it from underneath, this gives a wonderful creamy cheesy potato topping under crispy crust bursting with the flavour of the garlic and melted Gruyere. I haven’t even gotten to the rich sauce the seafood is simmering in underneath.
Change the Gruyere to Cheddar if Gruyere is too expensive for you.
If you can afford it then add whatever seafood you like, I buy prawns in the Asian markets for a great price so tend to add them to dishes like this.