Fish Pie
A comforting and hearty fish pie topped with creamy mashed potatoes.
Equipment
- Casserole dish
- Saucepan
- Measuring cup
- Vegetable peeler
- Chopping board
- Chopping knife
- Potato masher
- Wooden spoon
- Oven
Ingredients
- 675 g filleted fish Cod, herring, trout, mackerel, or salmon
- 1 onion finely chopped
- lemon juice few drops
- 150 ml water
- 275 ml milk low-fat
- 25 g spread low-fat
- 10 g flour plain
- pinch of salt if desired
- pepper
- 8 potatoes cooked and mashed
- 40 g peas frozen
- 2 carrots chopped
Instructions
- Skin the fish and cut into 4 pieces. Wash in cold water.
- Place in a saucepan with the onion and lemon juice. Add the water and milk. Cover and cook gently for 10 minutes.
- Drain the fish, saving the cooking stock.
- Preheat an oven to 200°C / 400°F / Gas Mark 6.
- Melt the low-fat spread in a saucepan. Add the flour and cook for 2 minutes until it forms a soft ball. Remove from heat and add fish stock gradually, stirring continuously. Bring to the boil, reduce heat and cook for another 2 minutes, still stirring.
- Grease a casserole dish and add a little sauce. Place fish in the dish and cover with the salt and pepper, remaining sauce, peas and carrots.
- Spoon the mashed potatoes over the filling.
- Place the casserole dish in the preheated oven and cook for 20 minutes or until piping hot and browned on top.
Notes
This tasty dish is a great opportunity to try out new fish varieties.
Nutrition per Serving
Calories: 573kcalCarbohydrates: 85gProtein: 46gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 88mgSodium: 201mgPotassium: 2577mgFiber: 11gSugar: 10gVitamin A: 5638IUVitamin C: 92mgCalcium: 175mgIron: 5mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!