Topping Ingredients
Ingredients
- base method
- 1 cauliflower ?4-6 potatoes ?2 tbsp butter ?1 tsp salt
- BASE INGREDIENTS ?2 tbsp butter ?2 tbsp plain flour ?2 tbsp chopped parsley ?1 1/2 cup milk ?1 tsp Dijon mustard ?Zest of 1 small lemon ?1 cup peas ?300g raw king prawns ?1 tsp salt
Preparation
Melt the butter in a large pan over a medium high heat
Add the flour and cook for five minutes whisking continuously
Gradually add the milk continually whisking till it smooth and no lumps ? add the parsley, mustard, lemon zest and salt
Mix well
Stir in the raw prawns and peas, take off the heat and set aside
Topping method ?cut the cauliflower into pieces
Peel and chop the potato into slightly bigger pieces (because the potato cooks a little faster) ?put the vegetables into a large pan of salted cold water, bring to the boil and let it simmer for around 25 minutes till the vegetables are tender and drain well
Really important you get as much water as you can out of the cauliflower
Using a potato ricer or masher, mash the cauliflower and potato well
Add the butter and season well
Assembly & cooking ?preheat the oven to 180c
Put the filling into an oven proof dish
Gently put the topping on top and spread out ?bake for 30 minutes