Potato and Cockle Pie

Potato and Cockle Pie

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Servings: 4
Calories: 347


  • 1 large onion chopped
  • 1 oz butter
  • 1/3 cup plain flour All purpose
  • 15 floz milk
  • 12 oz cockles fresh
  • 1 tbsp parsley finely chopped
  • 1 tbsp chives finely chopped
  • salt and freshly ground black pepper
  • 1 lb potatoes cooked
  • 4 tbsp cream or top of the milk
  • 2 oz cheese grated
  • 2 tbsp fresh breadcrumbs


  • Fry the onion in the butter until soft and transparent.
  • Stir in the flour and remove from the heat.
  • Slowly blend in the milk.
  • Return to a medium heat and stir continuously until the sauce thickens, then allow to cook for 2 minutes.
  • Add the well rinsed cockles, parsley, chives and seasoning.
  • Put into an ovenproof dish.
  • Mash the potatoes, mix well with the cream and spread over the cockles.
  • Sprinkle the cheese and breadcrumbs on top of the potato and bake in the oven Gas mark 6, 400°F (200°C) for 20 minutes, until heated through and golden brown on top.
Calories: 347 kcal
Carbohydrates: 41 g
Protein: 14 g
Fat: 15g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 43 mg
Sodium: 228 mg
Potassium: 718 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 643 IU
Vitamin C: 27 mg
Calcium: 274 mg
Iron: 4 mg
Ingredients Fish & Seafood
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