Easy Cheesy Fish Pie
Course
Main Dish
Servings
4
people
Servings
4
people
Ingredients
400
g
white fish and prawns
or use all fish
1
bay leaf
300
ml
skim milk
1
tbsp
plain flour
600
g
potatoes
or sweet potato
3
tbsp
Parmesan cheese
grated
2
cups
frozen peas
to serve
Juice of 1 lemon
Lemon wedges
to serve
fresh parsley
to serve
Salt and pepper to taste
Instructions
Heat your oven to 200C.
Peel the potato and cut into chunks.
In a large saucepan, add the potatoes to boiling water and cook for 15 minutes, or until soft.
While the potato is cooking, heat your frying pan over a low heat.
Place the fish (and prawns, if using) into the pan with the milk and bay leaf.
Cover the pan with a lid and simmer gently until the fish is cooked.
Remove the pan from the heat and let it cool for five minutes.
Carefully remove the fish and flake it into small pieces, placing into an oven-proof casserole dish. Remove the bay leaf from the milk and discard.
Heat the milk up again until warm and sift the plain flour into it.
Whisk the mixture constantly to avoid lumps, until it thickens. Season with salt and pepper.
Pour the lemon juice into the white sauce, and pour the sauce over the fish.
When the potatoes are done, strain them and allow to cool.
Mash the potato and then place on the top of the fish.
Sprinkle with Parmesan cheese and bake for 30 to 45 minutes. It is ready when the top is crispy and golden.
Cook your peas according to packet directions.
Serve the pie with peas and lemon wedges, and sprinkle the fresh parsley over the top.
Recipe Notes
Serves: 4. Calories per serve: 300.
Print Recipe
Easy Cheesy Fish Pie
Votes:
1
Rating:
4
You:
Rate this recipe!
Course
Main Dish
Servings
people
Ingredients
400
g
white fish and prawns
or use all fish
1
bay leaf
300
ml
skim milk
1
tbsp
plain flour
600
g
potatoes
or sweet potato
3
tbsp
Parmesan cheese
grated
2
cups
frozen peas
to serve
Juice of 1 lemon
Lemon wedges
to serve
fresh parsley
to serve
Salt and pepper to taste
Course
Main Dish
Servings
people
Ingredients
400
g
white fish and prawns
or use all fish
1
bay leaf
300
ml
skim milk
1
tbsp
plain flour
600
g
potatoes
or sweet potato
3
tbsp
Parmesan cheese
grated
2
cups
frozen peas
to serve
Juice of 1 lemon
Lemon wedges
to serve
fresh parsley
to serve
Salt and pepper to taste
Votes:
1
Rating:
4
You:
Rate this recipe!
Instructions
Heat your oven to 200C.
Peel the potato and cut into chunks.
In a large saucepan, add the potatoes to boiling water and cook for 15 minutes, or until soft.
While the potato is cooking, heat your frying pan over a low heat.
Place the fish (and prawns, if using) into the pan with the milk and bay leaf.
Cover the pan with a lid and simmer gently until the fish is cooked.
Remove the pan from the heat and let it cool for five minutes.
Carefully remove the fish and flake it into small pieces, placing into an oven-proof casserole dish. Remove the bay leaf from the milk and discard.
Heat the milk up again until warm and sift the plain flour into it.
Whisk the mixture constantly to avoid lumps, until it thickens. Season with salt and pepper.
Pour the lemon juice into the white sauce, and pour the sauce over the fish.
When the potatoes are done, strain them and allow to cool.
Mash the potato and then place on the top of the fish.
Sprinkle with Parmesan cheese and bake for 30 to 45 minutes. It is ready when the top is crispy and golden.
Cook your peas according to packet directions.
Serve the pie with peas and lemon wedges, and sprinkle the fresh parsley over the top.
Recipe Notes
Serves: 4. Calories per serve: 300.