- Creamy Fish Pie.jpg (47.36 KiB) Viewed 297 times
Takes: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- 600g small potatoes, peeled and thickly sliced
- Salt and freshly ground black pepper
- 40g butter, plus 20g extra, melted, for brushing
- 40g plain flour
- 400ml milk
- 500g frozen white fish fillets (basa, cod or haddock), defrosted
- 4 tbsp freshly chopped flat-leaf parsley
- Olive oil, for brushing
- 100g Cheddar, grated
Method
1. Boil the sliced potatoes in a large saucepan of lightly salted water for 4 - 5 minutes or until almost tender. Drain well and set aside. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook, stirring, for 1 minute. Remove the pan from the heat and gradually whisk in the milk. Return the pan to the heat and cook, stirring, until the sauce has thickened.
3. Pat the fish dry with kitchen paper and cut into small chunks. Add to the sauce with the parsley and simmer gently for 2 - 3 minutes. Season to taste. Spoon the mixture into a large baking dish. Top with the potatoes and brush with the extra melted butter.
4. Bake for 20 minutes, then remove from the oven and scatter over the Cheddar. Bake for a further 10 - 15 minutes until the top is golden and the filling is bubbling. Serve garnished with extra chopped parsley, if liked.
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