Kids’ favourite fish pie

An easily scalable recipe that can be used for both schools and early learning services.

Healthy fish pie
SERVES10
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Boil potatoes until soft, drain, and mash with milk and margarine.
  2. Lay fish pieces in a medium-sized ovenproof dish and place celery, carrot and onion over the top.
  3. Pour the milk over the fish, cover and bake at 180°C for 10-15minutes until the fish is cooked through; drain liquid off the fish into a saucepan.
  4. Mix the flour to a paste with a little extra reduced-fat milk; stir into the fish liquid.  Bring slowly up to the boil, stirring well until thickened.
  5. Remove from the heat and stir in the cheese.
  6. Slice the hard-boiled eggs and lay across the drained fish. Pour sauce over and then top with mashed potato.
  7. Bake at 180°C for 15-20minutes or until the filling is hot and the potato topping is lightly browned. Serve with salad or extra steamed vegetables.
  • 4 medium 
    potatoes
  • As needed 
    reduced-fat milk
  • 1 tbsp
    margarine
  • 500 g
    boned fish fillets (e.g. gurnard, warehou)
  • 1 stick 
    celery, finely sliced
  • 1 small 
    carrot, finely sliced
  • onion, diced
  • 1 1/2 cups
    reduced-fat milk
  • 3 tbsp
    wholemeal flour
  • 1/2 cup
    Edam cheese, grated
  • eggs, hard boiled
Per serve
  • Energy
    603kJ
  • Total Fat
    3.5g
  • Saturated Fat
    1.6g
  • Total Carbohydrate
    16.9g
  • Sugars
    4.0g
  • Protein
    15.5g
  • Dietary Fibre
    2.0g
  • Sodium
    126mg