Fish Potato Pie
Serves:
4
Difficulty:
Medium
Ready in:
1 hour
- Fish Pie Filling
- 500g left over fish fillets or chunks, skin and bones removed, cut into large cubes
- 60g mushrooms, finely chopped
- 30g reduced fat margarine or spread
- 2 garlic cloves, peeled and crushed
- 1 medium onion, finely diced
- 1 tbsp plain flour
- 90ml white wine
- 200ml fish stock
- 100ml half fat or semi-skimmed milk
- 15g fresh parsley, chopped
- 10g fresh thyme or dill, chopped
- 1 tbsp lemon juice
- pinch salt and black pepper
- Potato Topping
- 4 medum, left over boiled potatoes (preferably with skin on), mashed
- 30g reduced fat margarine or spread
- 50ml half fat or semi-skimmed milk
- pinch black pepper
- Heat the oven to 190C. In a wok or frying pan over a medium heat, sauté the mushrooms and garlic in half the margarine or reduced fat spread for 10 minutes, until tender and almost dry. Allow to cool. Spread the mushroom mixture over the bottom of a medium baking dish.
- In the same wok or pan over a medium heat, sauté the onion in the remaining spread/margarine until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the wine, stock and milk. Bring to a gentle simmer, stirring continuously until you have a thick smooth sauce. Mix in the parsley, thyme and lemon juice and season with salt and pepper to taste.
- Arrange the fish chunks over the mushroom mixture in the baking dish. Pour the sauce over the top.
- For the topping, mash the left-over boiled potatoes with milk, spread/margarine and black pepper. Arrange delicately over the fish pie mix and bake for 30-40 minutes, until the pie bubbles gently and potatoes have turned golden.
Any mix of left over fish or seafood will work well in this pie, especially halibut, prawns, shrimps, seer and trout (smoked or unsmoked)!
