Cook1 hr 10 mins
I saw a similar pie on a jamie Oliver program, and decided to give it a try when I was given a fish last night. The results were pretty tasty. I oven baked our fish in foil, saving the juices, and replacing a little of the wine with them.
- 750 g potatoes
- 2 tablespoons butter
- 2 tablespoons sour cream
- 1⁄4 cup milk
- salt and pepper
- 2 tablespoons butter (extra)
- 1 small onion, finely chopped
- 2 tablespoons flour
- 1⁄2 cup milk (extra)
- 1⁄2 cup white wine
- 400 g cooked flaked fish
- 1 (310 g) canwhole corn kernels, drained
- 1⁄2 cup frozen peas, defrosted,drained
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried dill
- 1 tablespoon chopped fresh parsley
- salt and pepper
- 2 hard-boiled eggs, quartered
- 1 cup grated tasty cheese
- Preheat your oven to 190c.
- Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
- Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
- Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
- Bring to the boil and stir until thickened.
- remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
- Mix well, then fold the egg quarters through very gently.
- Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
- Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.
Having enjoyed Jans fish pie when we visited her and her DH in Perth, I tried it the way she had done it for us and that was to replace about half the fish with Prawns/Crayfish. I used big prawns and the combination is absolutely delicious. Definitely a winner, thanks for posting Jan
I was given a kg of mullet, and made up this pie. I didnt do the potato top, used crumbs whizzed with butter and cheese. I did the fish in foil with wine, in the oven, it really truned out very well, and a great way to stretch a bit of cooked fish! thanks Jan