Fish and potato pie

all details

This pie is a meal on its own. Tinned tuna is a fine substitute for the blue-eye.

Fish and potato pie
Photo: Natalie Boog

Ingredients

  • 120g butter
  • 2 large brown onions, chopped
  • 3 garlic cloves, sliced
  • 2 bay leaves
  • Sea salt
  • Freshly ground white pepper
  • 3 tbsp seeded mustard
  • 120g plain flour
  • 750ml milk
  • 1 cup chopped parsley
  • 150g baby spinach
  • 800g blue-eye, diced
  • 15-20 medium kipfler potatoes, scrubbed and boiled in their skins
  • Extra butter

Method

Preheat oven to 180C.

Melt butter in saucepan, add onion, garlic and bay leaves. Season, then cook until soft, about 10 minutes.

Add mustard and flour, cook 5 minutes, stirring regularly. Add milk gradually, stirring continuously to prevent lumps forming. Bring to boil, simmer 5 minutes.

Discard bay leaves. Add parsley. Stir in spinach until it just wilts. Gently stir through fish and spoon into a 2.5-litre baking dish.

Slice potato into 5mm slices, layer over filling. Dot with a few small knobs of butter.

Bake 30-40 minutes or until potatoes are golden and filling is bubbling.

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  • Main Ingredients - Fish, Potato
  • Cuisine - British
  • Course - Lunch, Dinner
  • Occasion - Family meals

1 review so far

  • Rating: 4.5 out of 5 stars

    Makes a vast amount but it's really good. I used barramundi fillets and a sprinkle of parmesan over the potatoes and it went over very well in my house.

    Commenter
    SJ
    Location
    cyberspace
    Date and time
    August 19, 2013, 8:12PM

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