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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

Gluten Free

Pescatarian

$$

Kiwi

Seafood

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).

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