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.
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
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
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.
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.
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).