Fish Pie
Author: Micheline
Cuisine: Family Dinner
Prep time:
Cook time:
Total time:
- 30g fish fillet (cut into large chunks)
- 150g prawns (de-shelled, pre-cooked)
- 4 spring onions chopped
- 50g tapioca or arrowroot flour
- 1 cup milk of choice
- 1 ½ cup broth
- 2 tbsp butter or ghee
- ½ lemon zest and juice
- 1 tbsp dill (dried or fresh)
- 1 tsp dried parsley
- Topping:
- 6 medium size potatoes (grated)
- 1 large sweet potato (grated)
- 2 tbsp broth fat
- 50g cheddar cheese grated
- 1-2 large tomatoes sliced
- salt and pepper
- Pre-heat a hot oven first up.
- In a large saucepan melt the butter/ghee.
- Add in the spring onion, sauté until soft.
- Take off the heat and add in the flour, stirring through.
- Gradually add in the milk and broth stirring with a whisk.
- Place back onto the heat and simmer for a few mins, the sauce should thicken.
- Add in the fish, prawns, herbs, zest, juice and season with salt and pepper.
- Bring to boil whilst stirring then remove from heat.
- Pour into a large pie dish.
- Season with salt and pepper.
- Grate the potatoes; squeeze in a clean tea towel to remove the moisture/juice.
- Season with salt and pepper.
- Melt broth fat in a frypan then turn off heat.
- Stir in the potato until the fat has fully covered them.
- Sprinkle over the top of the pie.
- Sprinkle over the cheese.
- Top with sliced tomato.
- Place on a large flat baking tray to stop any spillages getting in your oven.
- Bake for approx 30 mins. The top will be golden and the pie bubbling
Recipe by Micheline Andrews at https://michelineandrews.com.au/fish-pie/
3.5.3251