Fish pie

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

Potato topping

  • 500 g (1 lb 2 oz) floury potatoes (e.g. Idaho, King Edward), diced
  • 60 ml (¼ cup) milk or cream
  • 1 egg, lightly beaten
  • 30 g (1 oz) butter
  • 60 g (2¼ oz) Cheddar cheese, finely grated
  • 800 g (1 lb 12 oz) skinless ling fillets, cut into large chunks
  • 375 ml (1½ cups) milk
  • 30 g (1 oz) butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons plain (all-purpose) flour
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon chopped dill

Fish substitution

  • snapper, monkfish, cod, haddock, flathead

Method

1. Preheat the oven to 180°C (350°F/ Gas 4). To make the topping, steam the potatoes until tender. Mash, then push to one side of the pan, add the milk and heat gently. Beat the milk into the potato until it is fluffy, then season and stir in the egg and butter. Mix in half the Cheddar, then set aside and keep warm.

2. Put the fish in a frying pan and cover with the milk. Bring to the boil, then reduce the heat and simmer for 2 minutes, or until the fish is opaque and flaky. Drain, reserving the milk, and put the fish in a 1.5 litre (6 cup) ovenproof dish.

3. Melt the butter in a saucepan and cook the onion and garlic for 2 minutes. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the reserved milk. Return to the heat and stir constantly until it boils and thickens. Reduce the heat and simmer for 2 minutes. Add the lemon juice, zest and dill, and season. Mix with the fish. Spoon the topping over the fish and top with the remaining Cheddar. Bake for 35 minutes, or until golden.

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  • Main Ingredients - Fish
  • Course - Lunch, Main-course, Dinner
  • Occasion - Family meals, Dinner Party

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