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Fish, fennel and bacon pie
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulge in savory mashed potato topping atop a flavorful family pie.
Ingredients:
  • 1kg boneless white fish fillets, cut into chunks
  • 36.40 gm olive oil
  • 1 onion, finely sliced
  • 4 rashers good-quality rindless bacon, chopped
  • 4 small fennel bulbs, cut into quarters
  • 100g butter, plus extra to brown
  • 50g plain flour
  • 400ml milk
  • 200ml thin cream
  • 40.00 ml chopped flat-leaf parsley
  • 900g desiree or pontiac potatoes, peeled, cut into cubes
Instructions:
  • Preheat oven to 375°F.
  • In a 2.5-liter baking dish, lay the fish and season with salt and pepper. In a medium saucepan, heat oil and sauté onion, bacon, and fennel over medium-low heat for 10 minutes until softened. Spoon the mixture over the fish.
  • In a saucepan over low heat, combine half of the butter, flour, 300ml of milk, and cream. Whisk continuously until thickened. Season with salt and pepper, then stir in the parsley and pour over the fish.
  • Boil potatoes until tender, then mash with butter and milk. Season with salt and pepper, spread evenly over pie using a fork.
  • Add a generous amount of butter on top before baking in the oven on a tray for 40 minutes.

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