Fish pie

A classic and very adaptable recipe. Use any vegetables you have available, it’ll be great.

SERVES6
TIME TO MAKE1-2 hours
MEAL TYPEDinner
TIME TO MAKE1-2 hours
MEAL TYPEDinner

Method

  1. Pre-heat oven to 180°C. 
  2. Place potatoes in a large pot and cover with water. 
  3. Bring to the boil and cook until a fork can be inserted easily. 
  4. Drain and mash with the first measure of milk. 
  5. Heat the oil in a large pot and add the mixed vegetables, cook until soft but not brown. 
  6. Add water and second measure of milk and bring to a simmer. 
  7. Wet the cornflour with a little water and gradually add to the pot, stirring constantly until thick. 
  8. Remove from the heat. 
  9. Mix through the parsley and lemon juice. 
  10. Pour into an oven-proof dish. 
  11. Place the fish on top of the mixture. 
  12. Spread the mashed potato on top. 
  13. Sprinkle grated cheese over. Bake for approximately 30 minutes or until hot through.

Tips 

  • Any canned or cooked fish will work in this recipe, just use what you have available or what you like best.
  • If fresh parsley isn’t available, use 2 Tbsp dry parsley instead.
     
  • 6 medium 
    potatoes, peeled and diced
  • 3 tbsp
    milk
  • 1 tbsp
    oil
  • 6 cups
    mixed vegetables (fresh or frozen), chopped
  • 2 cups
    water
  • 1 cup
    milk
  • 4 tbsp
    cornflour
  • ½ cup
    chopped parsley
  • 2 tbsp
    lemon juice
  • 2x 450g cans 
    fish, drained
  • ½ cup
    grated cheese
Per serve
  • Energy
    1760kJ
  • Total Fat
    8.4g
  • Saturated Fat
    3.3g
  • Total Carbohydrate
    55.4g
  • Sugars
    10.1g
  • Dietary Fibre
    10.7g
  • Protein
    39.3g
  • Sodium
    438mg