I hope you enjoy this recipe for Fish Pie from my cookbook, Bone Broth Basics. Using broth in recipes is a great way to incorporate bone broth into your family’s daily diet without them knowing!
Bone Broth Basics covers both the basics of bone broth making and also has 40 easy to follow, family-style recipes that everyone will love. You can find it here.
Fish Pie
Prep time
Cook time
Total time
Author: Micheline
Cuisine: Family Dinner
Ingredients
- 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
Instructions
- 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
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