Fish and potato pie

Fish and potato pie
Fish and potato pie Photo: Natalie Boog

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


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


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.