Fish Pie

Fish Pie



2 large potatoes, chopped
I/4 cup milk or cream
1 egg, lightly beaten
60g butter
60 g grated cheese
800g hake fish fillet, cut into large chunks
1 I/2 cups milk
1 onion, finely chopped
1 clove garlic, crushed
2 tblsp plain flour
2 tblsp lemon juice
2 tsp lemon rind
1 cup peas
1 tblsp chopped fresh parsley

1. Preheat the oven to 180C. Boil or steam the potatoes until tender (pierce with the point of a small knife-if the potato comes away easily, it is ready) and mash well with the milk or cream, egg and half the butter. Mix in half the cheese, then set aside and keep warm.

2. Put the fish in a shallow frying pan and cover with the milk. Bring to the boil, then reduce the heat and simmer for 2-3 minutes, or until the fish is cooked. Drain the fish well, reserving the milk, and set aside.

3. Melt the rest of the butter in a pan and cook the onion and garlic over medium heat for 2 minutes. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the reserved milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Add the lemon juice, lemon rind, peas and parsley, and season with plenty of salt and cracked black pepper.

4. Put the fish in a 1.5L capacity ovenproof dish and gently mix in the sauce. Spoon the mashed potato over the fish and top with the remaining cheese. Bake for 35 minutes, or until golden brown

Serves 4

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Midwest Foods Dubbo