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Fish pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulgent fish pie featuring succulent prawns and smoky cod for exquisite flavor.
Ingredients:
  • 1.25kg desiree potatoes, peeled, cut into chunks
  • 0.63 gm ground nutmeg
  • 75.08 gm olive oil
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, diced
  • 4 stalks celery, trimmed, diced
  • 15.00 gm cornflour
  • 128.75 gm reduced-fat milk
  • 375ml can evaporated milk
  • 187.50 ml grated light tasty cheese
  • 62.50 ml grated parmesan cheese
  • 23.40 gm English mustard
  • 1 lemon, juiced
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 500g ling fish fillets, bones removed, cut into 3cm cubes
  • 200g smoked cod fillets, trimmed, cut into 3cm cubes
  • 8 cooked small king prawns, peeled, deveined, halved
  • 4 eggs, hard-boiled, peeled, quartered
  • 75g baby spinach
Instructions:
  • In a saucepan, cover potatoes with cold water and bring to a gentle boil over medium heat. Let simmer on medium-low for 15 to 20 minutes until potatoes are tender. Drain and return to the saucepan. Add nutmeg, 2 tablespoons of oil, salt, and pepper. Mash until creamy. Keep covered to stay warm.
  • Heat 2 more tablespoons of oil in a heavy-based saucepan over medium-high heat. Sauté the onion for 5 minutes until soft, then add the carrot and celery and cook for another 6 to 7 minutes until just tender.
  • Preheat your oven to 200°C. In a bowl, combine cornflour with milk while whisking. Transfer the milk mixture and evaporated milk to a saucepan and bring to a boil over high heat. Stir in tasty and parmesan cheeses, mustard, 2 tablespoons lemon juice, and parsley until well combined.
  • 1. Coat a 6cm deep, 10-cup capacity baking dish with a light layer of oil. Layer ling at the bottom of the dish, followed by cod, prawns, eggs, and spinach. Gently pour the sauce over and shake the dish to distribute it. Spread mashed potato on top. Bake for 25-30 minutes until golden. Serve and enjoy!

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