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Lemony Fish Pie
This fish pie is the ultimate comfort food — creamy inside, crunchy on the top and simply delicious all the way through. Just like Gran used to make. You can use fresh fish, or shredded smoked fish.
Prep Time
15 mins
Cook Time
25-30 mins
Serves
4
Seafood
Gluten Free
Pescatarian
$$
Kiwi
Special Occasions
Dinner
Nut Free
Ingredients
FISH PIE
3-4 tbsp lemon juice
1 tbsp finely chopped parsley
500 g fresh fish fillets, boneless and skinless
3 hard-boiled eggs, quartered
4 cups mashed potato
WHITE SAUCE
70 g butter
1/2 cup plain flour
1/2 tsp mustard powder
a pinch of finely grated nutmeg
3 cups milk
salt and freshly ground black pepper
Method
STEP 1
To make the White Sauce, melt the butter in a pot.
When it begins to foam add the flour.
Stir over heat for about a minute.
Add mustard powder and nutmeg.
Gradually whisk in milk, stirring constantly, until a thick, smooth sauce is produced (it will thicken as it cools).
Season to taste.
Makes 3½ cups.
STEP 2
Preheat oven to 220˚C fanbake.
Mix lemon juice and parsley through White Sauce.
It should taste quite lemony.
Pour about half the sauce into a shallow baking dish.
Cut fish into 4cm chunks.
STEP 3
Arrange fish and hard-boiled eggs evenly on top, cover with remaining sauce and top with a layer of mashed potato.
Bake until sauce is bubbling and potato is golden (25-30 minutes).
