Old-fashioned fish pie
(at time of publication)
- 750g potatoes
- 2 eggs
- 2 leeks (about 500g total), trimmed, sliced 1cm thick
- 6 teaspoons canola oil
- 200g firm fish fillets such as snapper or warehou
- up to 1 ½ cups skim milk
- 200g smoked fish*, flaked (see variations)
- spray oil
- ½ teaspoon curry powder
- 2 tablespoons flour
- about 4 tablespoons skim milk
- (for mashed potatoes)
- 1 tablespoon parmesan cheese
1 Peel potatoes then boil in plenty of lightly salted boiling water until tender. Add whole eggs to potatoes as they cook. Boil them for 12-15 minutes then cool under cold water, remove shells then chop or slice. Drain cooked potatoes and set aside.
2 Place leeks in a pot with 2 teaspoons of the oil and 1/4 cup water. Cover and cook for about 5 minutes then drain, reserving liquid. Set aside.
3 Place fish fillets in pot with 1 cup of the milk then cover and simmer gently until fillets are just cooked. Drain fish (reserving the milk) then flake fillets into chunky pieces. Mix flaked fish, smoked fish, leeks and hard-boiled eggs together in a non-stick oil-sprayed 18cm x 23cm ovenware dish.
4 Combine reserved leek liquid and milk then make up to 1 1/2 cups with the remaining milk. Heat the remaining oil in a medium-sized pot. Stir in the curry powder and flour. Cook for about 1 minute, stirring continuously. Add half the liquid and stir until boiling. Add the remaining liquid and boil again, stirring constantly, then simmer for 4-5 minutes. Mix sauce through the fish mixture in the dish.
5 Mash potatoes with second measure of milk until creamy. Spoon over fish mixture, roughen surface with a fork and sprinkle with a little parmesan cheese.
6 Bake at 180°C for about 30 minutes until potato topping is lightly browned (or about 45 minutes if made ahead and refrigerated).
- *Use canned smoked fish if preferred.
- Make it gluten free: Use gluten-free varieties of curry powder and flour.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 5g
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