Fish and potato pie

Cooking Fish Fish and potato pie

This tasty family fish pie has a crunchy potato crust on top.

Lables: Peanut free Sesame free Shellfish free Tree nut free
  1. Cook potato in a saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to saucepan with 1/2 cup milk. Mash. Cover and set aside.
  2. Meanwhile, preheat oven to 180°C/160°C fan-forced. Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion is softened. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually add remaining milk, stirring continuously, for 5 to 7 minutes or until mixture thickens slightly. Remove from heat. Stir in fish, corn and horseradish cream. Season with salt and pepper.
  3. Spoon fish mixture into an 8 cup-capacity ovenproof dish. Top with mashed potato. Season with pepper.
  4. Bake for 30 minutes or until potato is golden. Top with parsley. Serve.

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800g golden delight potatoes, peeled, chopped
3 cups milk
80g butter
1 small red onion, finely chopped
2 garlic cloves, crushed
1/3 cup plain flour
500g firm white fish fillets, cut into 2cm cubes
125g can corn kernels, drained, rinsed
3 tsp horseradish cream
1/4 cup chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
30
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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